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.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 5 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 729 kcal
Allergeneninformatie: kan gluten, noten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 4 stchicken thigh, bone-in, skin-on
- 20 glemongrass, white part only, bruised
- 2 stkaffir lime leaf
- 1 stbay leaf
- 400 mlcoconut milk, full-fat
- 1 eltamarind paste
- 2 elpalm sugar, grated or finely chopped
- 2 elsoy sauce, or kecap manis for a sweeter glaze
- 1 tlsalt
- 2 elvegetable oil
spice paste
- 100 gshallot, roughly chopped
- 4 teentjegarlic clove, roughly chopped
- 10 gginger, peeled, roughly chopped
- 10 ggalangal, peeled, roughly chopped
- 5 gturmeric, fresh, peeled, roughly chopped
- 3 stcandlenut, toasted
- 2 stred chili, deseeded for less heat, roughly chopped
Keukengerei
tongs · pot · grill · large pan · food processor · basting brush
De bereidingswijze
Stap voor stap
- 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 1 min
- 3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 1 min
- 5
Place the chicken thighs into the pan, skin-side up.
Ongeveer 1 min
- 6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
Ongeveer 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.
Ongeveer 30 min
Tip van de kok: 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.
Ongeveer 7 min
Tip van de kok: The glaze should be thick enough to coat the back of a spoon.
- 9
Preheat your grill to medium-high heat.
Ongeveer 5 min
- 10
Brush the cooked chicken thighs generously with the thickened glaze.
Ongeveer 1 min
- 11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
Ongeveer 8 min
Tip van de kok: Watch carefully to prevent burning due to the sugar in the glaze.
- 12
Serve immediately with steamed rice and your favorite Indonesian condiments.
Per portie
Voedingswaarden
- Calorieën
- 729,4kcal
- Eiwit
- 43,7g
- Koolhydraten
- 31g
- Vet
- 52,9g
- Vezels
- 4,3g
- Suiker
- 12,8g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.