Main CourseDinner

Ayam Bakar (Indonesian Grilled Chicken)

Name: Ayam Bakar (Indonesian Grilled Chicken)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4人分
Cuisine: indonesian
Ingredients: 4 個 chicken thigh bone-in, skin-on; 100 g shallot roughly chopped; 4 片 garlic clove roughly chopped; 10 g ginger peeled, roughly chopped; 10 g galangal peeled, roughly chopped; 5 g turmeric fresh, peeled, roughly chopped; 3 個 candlenut toasted; 2 個 red chili deseeded for less heat, roughly chopped; 20 g lemongrass white part only, bruised; 2 個 kaffir lime leaf; 1 個 bay leaf; 400 ml coconut milk full-fat; 1 大さじ tamarind paste; 2 大さじ palm sugar grated or finely chopped; 2 大さじ soy sauce or kecap manis for a sweeter glaze; 1 小さじ salt; 2 大さじ vegetable oil

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 5 分
人数: 4
難易度: 普通
1人分: 729 kcal

アレルゲン情報： グルテン、ナッツ類、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

4 個chicken thigh, bone-in, skin-on
20 glemongrass, white part only, bruised
2 個kaffir lime leaf
1 個bay leaf
400 mlcoconut milk, full-fat
1 大さじtamarind paste
2 大さじpalm sugar, grated or finely chopped
2 大さじsoy sauce, or kecap manis for a sweeter glaze
1 小さじsalt
2 大さじvegetable oil

spice paste

100 gshallot, roughly chopped
4 片garlic clove, roughly chopped
10 gginger, peeled, roughly chopped
10 ggalangal, peeled, roughly chopped
5 gturmeric, fresh, peeled, roughly chopped
3 個candlenut, toasted
2 個red chili, deseeded for less heat, roughly chopped

調理器具

tongs · pot · grill · large pan · food processor · basting brush

作り方

手順

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.
約10 分
調理のヒント： 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.
約1 分
3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
約7 分
調理のヒント： 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.
約1 分
5
Place the chicken thighs into the pan, skin-side up.
約1 分
6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
約1 分
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.
約30 分
調理のヒント： 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.
約7 分
調理のヒント： The glaze should be thick enough to coat the back of a spoon.
9
Preheat your grill to medium-high heat.
約5 分
10
Brush the cooked chicken thighs generously with the thickened glaze.
約1 分
11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
約8 分
調理のヒント： Watch carefully to prevent burning due to the sugar in the glaze.
12
Serve immediately with steamed rice and your favorite Indonesian condiments.

1人分

栄養情報

53%スコア

カロリー: 729.4kcal
たんぱく質: 43.7g
炭水化物: 31g
脂質: 52.9g
食物繊維: 4.3g
糖類: 12.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover Ayam Bakar in an airtight container in the refrigerator.

温め直し

Reheat gently in a microwave or oven until warmed through, or on a grill for best results.