Indonesian Roast Chicken

INGREDIENTS

1 x size 14 chicken

Marinade

½ cup ABC Kecap Manis

⅓ cup coconut milk

4 kaffir lime leaves (thinly sliced)

1 cinnamon quill (crushed)

1 green chilli (finely chopped)

1 tbsp fresh ginger (grated)

½ tsp salt

30g palm sugar

¼ tsp black pepper (freshly ground)

¼ tsp chilli powder

banana leaves (to serve)

lime wedges (to serve)

mango sambal (to serve)

INSTRUCTIONS

• Lay chicken breast side down on a chopping board, using kitchen shears cut along both sides of the backbone.
• Lay chicken flat and cut through the breastbone to form two halves.
• Turn chicken over and make a cut in each leg and breast in the thickest part.
• Place chicken into a shallow dish.
• Combine marinade ingredients together and mix well. Pour marinade over the chicken and coat well. Cover and refrigerate for 1-2 hrs up 24 hrs. Turn chicken occasionally.
• Cook chicken on a pre-heated BBQ or Grill basting well for 25–30 mins. If cooking in the oven pre-heat oven 190c and roast for 40 mins, basting occasionally.
• Rest chicken 10 mins before serving on a banana leaf with steamed rice, mango sambal and salad. Drizzle with a little extra ABC Kecap manis.

Source: https://asianinspirations.com.au/recipe/indonesian-roast-chicken

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