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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 5 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 729 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, pähkinät, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 4 kplchicken thigh, bone-in, skin-on
- 20 glemongrass, white part only, bruised
- 2 kplkaffir lime leaf
- 1 kplbay leaf
- 400 mlcoconut milk, full-fat
- 1 rkltamarind paste
- 2 rklpalm sugar, grated or finely chopped
- 2 rklsoy sauce, or kecap manis for a sweeter glaze
- 1 tlsalt
- 2 rklvegetable oil
spice paste
- 100 gshallot, roughly chopped
- 4 kynsigarlic clove, roughly chopped
- 10 gginger, peeled, roughly chopped
- 10 ggalangal, peeled, roughly chopped
- 5 gturmeric, fresh, peeled, roughly chopped
- 3 kplcandlenut, toasted
- 2 kplred chili, deseeded for less heat, roughly chopped
Välineet
tongs · pot · grill · large pan · food processor · basting brush
Valmistusohje
Vaihe vaiheelta
- 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.
Noin 10 min
Kokin vinkki: 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.
Noin 1 min
- 3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
Noin 7 min
Kokin vinkki: 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.
Noin 1 min
- 5
Place the chicken thighs into the pan, skin-side up.
Noin 1 min
- 6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
Noin 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.
Noin 30 min
Kokin vinkki: 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.
Noin 7 min
Kokin vinkki: The glaze should be thick enough to coat the back of a spoon.
- 9
Preheat your grill to medium-high heat.
Noin 5 min
- 10
Brush the cooked chicken thighs generously with the thickened glaze.
Noin 1 min
- 11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
Noin 8 min
Kokin vinkki: Watch carefully to prevent burning due to the sugar in the glaze.
- 12
Serve immediately with steamed rice and your favorite Indonesian condiments.
Annosta kohti
Ravintoarvot
- Kalorit
- 729,4kcal
- Proteiini
- 43,7g
- Hiilihydraatit
- 31g
- Rasva
- 52,9g
- Kuitu
- 4,3g
- Sokeri
- 12,8g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.