In Bali it is popular to make Ayam Betutu or Bebek Betutu (Duck) for special events and gatherings. The chef at the Conrad in Bali shared his recipe with me and I have adapted to my kosher American kitchen. I don’t know how it is supposed to be, but this was incredibly flavorful and I can’t wait to make it again. I served it with a coconut lemongrass rice.

Duration: 80 minutes

Cook Time: 60 minutes

Prep Time: 20 minutes

Servings: 4-6


  • 3 shallots
  • 1/4 cup garlic cloves
  • 1 tablespoon turmeric
  • 2 tablespoons fresh ginger
  • 1 tablespoon peanut butter
  • 2 hot chili peppers
  • 2 finger chilies
  • 1 tablespoon soy sauce
  • 2 tablespoons coconut oil
  • 1 whole chicken
  • 1 large banana leaf


Blend all the ingredients except coconut oil and chicken in a food processor to create a spice paste.

Heat a medium frying pan over medium high heat and oil and sauce. Cook for a few minutes until fragrant.

Preheat oven to 400 degrees F or heat your grill.

Lay out a large banana leaf or a large piece of parchment over tin foil. Place the whole chicken on top and using your hands massage the spice blend into and all over the chicken. Once all the spices are covering the chicken cover the chicken with the rest of the banana leaf or parchment, wrapping it up as best as you can.

Put the package directly on the grill or on a pan in the oven. Bake until cooked through, about 1 hour.

The chicken will be moist and flavorful, but it will be slightly pink in color, it is best to use a meat thermometer to ensure it is properly cooked through. Serve with Coconut Lemongrass Rice.