The focus is the BBQ sauce - but the technique we use for making the chicken can be used anytime you cook any poultry. Crispy skin is yummy
Ingredients
- 1 jar Serious Foodie Indonesian Sambal
- 2 tbsp soy sauce gluten-free (tamari) is preferable
- 1/4 cup ketchup We like Sir Kensington
- 1/4 cup fresh squeezed lime juice Rice wine vinegar can be substituted
- Salt and pepper to taste
- 2 tbsp vegetable oil canola or safflower are preferable
- 4 chicken thighs, chicken breasts, or combination Turkey, Cornish hens or duck breasts also work with this recipe.
Instructions
Indonesian BBQ Sauce
- Stir together the Indonesian sambal, lime juice, soy sauce, and ketchup for the BBQ sauce. Can be made a few days ahead.
Chicken Preparation
- Pat the chicken dry, and trim off any excess fat - but leave the skin intact.
- Preheat oven to 425°. Sprinkle chicken with salt and pepper on both sides, to taste.
- Coat a large cast-iron skillet with 1 Tbsp. oil. Arrange chicken, skin side down, in pan and place over medium heat. Cook, undisturbed, until skin underneath is browned, 14–16 minutes.
- Turn chicken over. Coat the skin generously with the BBQ sauce. Transfer skillet to oven and roast until chicken is cooked through, about 30–45 minutes (internal temperature should be at least 165°).
- Serve with rice, and a side of Indonesian sambal for those folks who love to add some extra heat.
