Ayam Bakar (Indonesian Grilled Chicken)
This Indonesian grilled chicken features succulent chicken marinated in a rich blend of spices and coconut milk, then grilled to perfection with a sweet and savory glaze. The result is tender, aromatic chicken with a beautifully caramelized skin, perfect as a main course with rice.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 1 س 5 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
- لكل حصة
- 729 kcal
معلومات مسببات الحساسية: قد تحتوي على غلوتين ومكسرات وصويا وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 4 قطعةchicken thigh, bone-in, skin-on
- 20 glemongrass, white part only, bruised
- 2 قطعةkaffir lime leaf
- 1 قطعةbay leaf
- 400 mlcoconut milk, full-fat
- 1 ملعقة كبيرةtamarind paste
- 2 ملعقة كبيرةpalm sugar, grated or finely chopped
- 2 ملعقة كبيرةsoy sauce, or kecap manis for a sweeter glaze
- 1 ملعقة صغيرةsalt
- 2 ملعقة كبيرةvegetable oil
spice paste
- 100 gshallot, roughly chopped
- 4 فصgarlic clove, roughly chopped
- 10 gginger, peeled, roughly chopped
- 10 ggalangal, peeled, roughly chopped
- 5 gturmeric, fresh, peeled, roughly chopped
- 3 قطعةcandlenut, toasted
- 2 قطعةred chili, deseeded for less heat, roughly chopped
الأدوات
tongs · pot · grill · large pan · food processor · basting brush
طريقة التحضير
خطوة بخطوة
- 1
Blend the shallots, garlic cloves, ginger, galangal, fresh turmeric, toasted candlenuts, and red chilies into a smooth paste using a food processor or mortar and pestle.
حوالي 10 د
ملاحظة الطاهي: Add a tablespoon of water or oil if needed to help the blending process.
- 2
Heat the vegetable oil in a large pan or pot over medium heat.
حوالي 1 د
- 3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
حوالي 7 د
ملاحظة الطاهي: Ensure the paste is fully cooked to avoid a raw taste.
- 4
Add the bruised lemongrass, kaffir lime leaves, and bay leaf to the pan and stir for another minute.
حوالي 1 د
- 5
Place the chicken thighs into the pan, skin-side up.
حوالي 1 د
- 6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
حوالي 1 د
- 7
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 25-30 minutes, or until the chicken is tender and cooked through.
حوالي 30 د
ملاحظة الطاهي: Stir occasionally to prevent sticking and ensure even cooking.
- 8
Remove the chicken from the pan and set aside. Continue to simmer the remaining sauce, uncovered, until it thickens into a rich glaze, about 5-10 minutes.
حوالي 7 د
ملاحظة الطاهي: The glaze should be thick enough to coat the back of a spoon.
- 9
Preheat your grill to medium-high heat.
حوالي 5 د
- 10
Brush the cooked chicken thighs generously with the thickened glaze.
حوالي 1 د
- 11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
حوالي 8 د
ملاحظة الطاهي: Watch carefully to prevent burning due to the sugar in the glaze.
- 12
Serve immediately with steamed rice and your favorite Indonesian condiments.
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 729.4kcal
- البروتين
- 43.7g
- الكربوهيدرات
- 31g
- الدهون
- 52.9g
- الألياف
- 4.3g
- السكر
- 12.8g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
Store leftover Ayam Bakar in an airtight container in the refrigerator.
Reheat gently in a microwave or oven until warmed through, or on a grill for best results.