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.
Una recepta original de Forkin
- Temps total
- 1 h 5 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 729 kcal
Informació sobre al·lèrgens: pot contenir gluten, fruita seca i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 4 uchicken thigh, bone-in, skin-on
- 20 glemongrass, white part only, bruised
- 2 ukaffir lime leaf
- 1 ubay leaf
- 400 mlcoconut milk, full-fat
- 1 cstamarind paste
- 2 cspalm sugar, grated or finely chopped
- 2 cssoy sauce, or kecap manis for a sweeter glaze
- 1 ctsalt
- 2 csvegetable oil
spice paste
- 100 gshallot, roughly chopped
- 4 gragarlic clove, roughly chopped
- 10 gginger, peeled, roughly chopped
- 10 ggalangal, peeled, roughly chopped
- 5 gturmeric, fresh, peeled, roughly chopped
- 3 ucandlenut, toasted
- 2 ured chili, deseeded for less heat, roughly chopped
Estris
tongs · pot · grill · large pan · food processor · basting brush
Elaboració
Pas a pas
- 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.
Uns 10 min
Nota de cuina: 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.
Uns 1 min
- 3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
Uns 7 min
Nota de cuina: 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.
Uns 1 min
- 5
Place the chicken thighs into the pan, skin-side up.
Uns 1 min
- 6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
Uns 1 min
- 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.
Uns 30 min
Nota de cuina: 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.
Uns 7 min
Nota de cuina: The glaze should be thick enough to coat the back of a spoon.
- 9
Preheat your grill to medium-high heat.
Uns 5 min
- 10
Brush the cooked chicken thighs generously with the thickened glaze.
Uns 1 min
- 11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
Uns 8 min
Nota de cuina: Watch carefully to prevent burning due to the sugar in the glaze.
- 12
Serve immediately with steamed rice and your favorite Indonesian condiments.
Per ració
Nutrició
- Calories
- 729,4kcal
- Proteïnes
- 43,7g
- Hidrats de carboni
- 31g
- Greixos
- 52,9g
- Fibra
- 4,3g
- Sucre
- 12,8g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
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.