A spicy Lombok grilled chicken brushed with chile, garlic, shrimp paste, lime, and aromatic oil.
24 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Puree the peppers, garlic, shallots, shrimp paste, sugar, and salt.
Fry the sambal paste in oil for 6 minutes.
Rub the chicken with lime juice and half the sambal.
Rest the chicken for 20 minutes.
Grill the chicken for 12 minutes.
Brush with the remaining sambal and grill for another 10 minutes.
Rest for 5 minutes and serve with lime.
💡 Tip: Brush the sambal on in two stages; the first layer penetrates the chicken, while the final layer leaves a glossy spicy crust.
🍽️ Serving suggestion: Serve with rice, cucumber, lime, and arugula salad instead of plecing kangkung.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
35
g protein
8
g carbs
30
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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