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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 5 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 729 kcal
Informacja o alergenach: może zawierać gluten, orzechy i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 4 szt.chicken thigh, bone-in, skin-on
- 20 glemongrass, white part only, bruised
- 2 szt.kaffir lime leaf
- 1 szt.bay leaf
- 400 mlcoconut milk, full-fat
- 1 łyżkatamarind paste
- 2 łyżkapalm sugar, grated or finely chopped
- 2 łyżkasoy sauce, or kecap manis for a sweeter glaze
- 1 łyżeczkasalt
- 2 łyżkavegetable oil
spice paste
- 100 gshallot, roughly chopped
- 4 ząbekgarlic clove, roughly chopped
- 10 gginger, peeled, roughly chopped
- 10 ggalangal, peeled, roughly chopped
- 5 gturmeric, fresh, peeled, roughly chopped
- 3 szt.candlenut, toasted
- 2 szt.red chili, deseeded for less heat, roughly chopped
Sprzęt
tongs · pot · grill · large pan · food processor · basting brush
Sposób przygotowania
Krok po kroku
- 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.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
- 3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
Około 7 min
Wskazówka kucharza: 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.
Około 1 min
- 5
Place the chicken thighs into the pan, skin-side up.
Około 1 min
- 6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
Około 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.
Około 30 min
Wskazówka kucharza: 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.
Około 7 min
Wskazówka kucharza: The glaze should be thick enough to coat the back of a spoon.
- 9
Preheat your grill to medium-high heat.
Około 5 min
- 10
Brush the cooked chicken thighs generously with the thickened glaze.
Około 1 min
- 11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
Około 8 min
Wskazówka kucharza: Watch carefully to prevent burning due to the sugar in the glaze.
- 12
Serve immediately with steamed rice and your favorite Indonesian condiments.
Na porcję
Wartości odżywcze
- Kalorie
- 729,4kcal
- Białko
- 43,7g
- Węglowodany
- 31g
- Tłuszcz
- 52,9g
- Błonnik
- 4,3g
- Cukry
- 12,8g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.