Ayam Panggang (Barbecued Spicy Chicken)

• 10 chicken wings or 10 whole chicken legs
• 2 garlic cloves
• 2 1/2 cm gingerroot
• 1 tablespoon lime juice, preferably from small round limes (limau kesturi)
• 1/2 teaspoon salt
• Spice paste
• 5 -10 chilli padi chilies
• 25 red chilies
• 15 shallots
• 10 garlic cloves
• 2 tomatoes
• 2 tablespoons oil
• 4 tablespoons lime juice, preferably from small round limes (limau kesturi)
• 1 tablespoon sugar
• salt and pepper

1. Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
2. -Set aside.
3. To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
4. Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
5. Put steamed items in a blender and process coarsely.
6. Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
7. Add lime juice, sugar, salt and pepper to taste.
8. Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
9. Return chicken to the barbecue and cook until tender and golden brown on both sides.
10. Hint: The spice paste can be prepared several hours in advance.

chicken, garlic, gingerroot, lime juice, salt, chilies, red chilies, shallots, garlic, tomatoes, oil, lime juice, sugar, salt

Taken from www.food.com/recipe/ayam-panggang-barbecued-spicy-chicken-206149 (may not work)