Indonesian Grilled Chicken

Recipe: Indonesian Grilled Chicken with Cucumber and Pineapple Salsa

This is a favourite and a versatile dish for a crowd.

Prepare 24 hours to 8 hours prior (the longer the better)

For Grilled Chicken:

  • 3 lbs or more Chicken – Use boneless or bone in thighs or breasts, you can small appetizer size skewers or meal sized kabob’s
  • 1 can of coconut milk (full fat or light – both work)
  • Fresh lemon grass or the one that comes in the tube in the fresh produce aisle (note – if you don’t have access to lemon-grass simply finely grate the rind of a lemon)
    good size handful of coriander/cilantro
  • 6 shallots
  • 8 cloves of garlic
  • 2 tablespoons good quality curry powder
  • 4 tablespoons of brown sugar
  • 4 tablespoons of fish sauce
  • 2 teaspoons ground pepper
  • Salt per taste (the fish sauce is salty)
  • 2 inches of chopped ginger

Put all ingredients except coconut milk and chicken in food processor
Process until everything is chopped fine and of equal size
Add coconut milk, pulse to mix
Poor over chicken, refrigerate, turning occasionally
When you’re ready – grill on BBQ


For Cucumber and Pineapple Salsa:

Suggest making the salsa at least about 1 hour before serving, allowing flavours to mingle

  • 1 seeded and peeled (or not if you like the peel and want more colour) English Cucumber
  • 1 cup of chopped fresh pineapple or mango (don’t use canned it won’t taste good)
    small handful of cilantro
  • 1/2 purple onion finely chopped

Mix all above ingredients in a small bowl

  • 1 teaspoon hot water with 1 tablespoon brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 chopped and seeded red chile (or chile flakes if you don’t have one) add to taste depending on your crowd

Pour on cucumber and pineapple , serve along side chicken.


This meal is best served with rice and grilled vegetables along side, with your choice of peanut sauce or spicy thai chilly sauce (both available at most grocery stores)

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