Grilled Opor Chicken

Ingredients

• 4 chicken thighs 4 chicken thighs
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 shallot, minced 1 shallot, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine coconut milk, lemongrass, galangal, garlic, shallot, turmeric powder, coriander powder, and salt. Mix well to make the marinade.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Let the chicken marinate for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and brush off any excess marinade.
5. 5.
   Drizzle vegetable oil over the chicken thighs to prevent sticking.
6. 6.
   Grill the chicken thighs for about 6-8 minutes per side, or until cooked through and nicely charred.
7. 7.
   While the chicken is grilling, heat the remaining marinade in a saucepan over medium heat. Simmer for 10 minutes to cook out any raw flavors.
8. 8.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
9. 9.
   Serve the grilled chicken with the opor sauce poured over the top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of dried galangal powder for every thumb-sized piece of fresh galangal.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the marinade.
• If you prefer a smoother sauce, strain the opor sauce before serving.
• Serve the Grilled Opor Chicken with a side of steamed rice and a fresh cucumber salad for a complete meal.
• If you don't have a grill, you can also cook the chicken on a stovetop grill pan or in the oven.
• Leftover grilled chicken can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve the Grilled Opor Chicken hot, with steamed rice and a side of fresh vegetables. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the grilled chicken thighs on a platter, drizzle the opor sauce over them, and sprinkle with fresh cilantro. Serve with a side of steamed rice and a colorful vegetable medley for an appealing presentation.