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| Occasionally I am making Indonesian food for The Blog Tech and his wife since they are still in withdrawal from Bali. Yesterday I made them this meal. |
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| Spatchcocking is preparing poultry by removing the spine and flattening the bird with all of it's meat and skin facing up. | |
I made an Indonesian marinate using lots of herbs and spices.
You smear it on the birds and then refrigerate them for up to a day.
I think they have the best flavor when done over hardwood charcoal. It's the only charcoal I use because I can't stand the taste of the chemicals in the other stuff.
I served it to them with sticky rice topped with ramp butter and Asian pickles.
I also grilled some kale and green onions to go with it. The best part is the sticky Indonesian dipping sauce filled with chilies and garlic to dip the chicken in.
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