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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 5 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 729 kcal
Allergenoplysninger: kan indeholde gluten, nødder, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 4 stk.chicken thigh, bone-in, skin-on
- 20 glemongrass, white part only, bruised
- 2 stk.kaffir lime leaf
- 1 stk.bay leaf
- 400 mlcoconut milk, full-fat
- 1 spsk.tamarind paste
- 2 spsk.palm sugar, grated or finely chopped
- 2 spsk.soy sauce, or kecap manis for a sweeter glaze
- 1 tsk.salt
- 2 spsk.vegetable oil
spice paste
- 100 gshallot, roughly chopped
- 4 fedgarlic clove, roughly chopped
- 10 gginger, peeled, roughly chopped
- 10 ggalangal, peeled, roughly chopped
- 5 gturmeric, fresh, peeled, roughly chopped
- 3 stk.candlenut, toasted
- 2 stk.red chili, deseeded for less heat, roughly chopped
Udstyr
tongs · pot · grill · large pan · food processor · basting brush
Fremgangsmåde
Trin for trin
- 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
- 3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
Ca. 7 min.
Kokkens note: 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.
Ca. 1 min.
- 5
Place the chicken thighs into the pan, skin-side up.
Ca. 1 min.
- 6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
Ca. 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.
Ca. 30 min.
Kokkens note: 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.
Ca. 7 min.
Kokkens note: The glaze should be thick enough to coat the back of a spoon.
- 9
Preheat your grill to medium-high heat.
Ca. 5 min.
- 10
Brush the cooked chicken thighs generously with the thickened glaze.
Ca. 1 min.
- 11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
Ca. 8 min.
Kokkens note: Watch carefully to prevent burning due to the sugar in the glaze.
- 12
Serve immediately with steamed rice and your favorite Indonesian condiments.
Pr. portion
Næringsindhold
- Kalorier
- 729,4kcal
- Protein
- 43,7g
- Kulhydrat
- 31g
- Fedt
- 52,9g
- Kostfibre
- 4,3g
- Sukker
- 12,8g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.