Grilled Chicken with Chili Sauce from The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands by Heinz Von Holzen

Ingredients

• 1 tablespoon freshly squeezed lime or lemon juice
• 2 tablespoons oil
• 3–4 red finger-length chilies or 2–3 bird’s-eye chilies, deseeded
• 4 shallots, peeled
• 1 teaspoon dried shrimp paste (trasi), dry-roasted
• 1 teaspoon shaved palm sugar or dark brown sugar
• ¼ teaspoon salt
• 1 fresh chicken (about 2 lbs/1 kg), cleaned and cut into serving pieces
• 1 teaspoon salt
• 1 red finger-length chili, thinly sliced, to garnish
• Sprigs of basil leaves, to garnish