Roasted Chicken with Rempah Grill Sauce
Ingredients for rempah grill sauce:
2 cups red onions
4 tsp fresh turmeric
2 tsp Indian dried chillies, cut
2 tbsp garlic
2 tsp lime leaves
4 tsp candlenuts
½ cup cooking oil
2 tbsp lemongrass puree
2 tbsp galangal puree
2 tbsp grated coconut
4 tsp salt
2 tbsp sugar
4 tbsp lime juice
1 can MARIGOLD Evaporated Filled Milk
2 tbsp water
Ingredients for roasted chicken:
500g chicken thigh
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp white pepper
2 tbsp cooking oil
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Rempah grill sauce
Boil the dried chillies. After boiling, strain the dried chillies.
Blend the dried chillies, red onions, garlic, turmeric, candlenuts, and lime leaves with cooking oil.
Stir fry the mixture in the wok together with lemongrass puree and galangal puree until fragrant.
Add in grated coconut, salt, sugar and lime juice. Cook until it is slightly dry.
Add in MARIGOLD Evaporated Filled Milk and water. Stir well.
Serve sauce over roasted chicken.
Preheat the oven to 180°C. Line a baking sheet with aluminum foil and spray with cooking spray.
Marinate the chicken with cooking oil, garlic powder, onion powder, salt and white pepper.
Lay the chicken on the prepared baking sheets. Spray the chicken with cooking oil.
Bake the chicken in the preheated oven until the skin is crispy and thighs are no longer pink at the bone, and the juices run clear, for about 45 minutes.
The lemongrass puree and galangal puree can be substituted with the fresh ones.