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.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 729 kcal
Allergen information: may contain gluten, nuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcschicken thigh, bone-in, skin-on
- 20 glemongrass, white part only, bruised
- 2 pcskaffir lime leaf
- 1 pcsbay leaf
- 400 mlcoconut milk, full-fat
- 1 tbsptamarind paste
- 2 tbsppalm sugar, grated or finely chopped
- 2 tbspsoy sauce, or kecap manis for a sweeter glaze
- 1 tspsalt
- 2 tbspvegetable oil
spice paste
- 100 gshallot, roughly chopped
- 4 clovegarlic clove, roughly chopped
- 10 gginger, peeled, roughly chopped
- 10 ggalangal, peeled, roughly chopped
- 5 gturmeric, fresh, peeled, roughly chopped
- 3 pcscandlenut, toasted
- 2 pcsred chili, deseeded for less heat, roughly chopped
Equipment
tongs · pot · grill · large pan · food processor · basting brush
The method
Step by step
- 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.
About 10 min
Cook’s 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.
About 1 min
- 3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
About 7 min
Cook’s 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.
About 1 min
- 5
Place the chicken thighs into the pan, skin-side up.
About 1 min
- 6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
About 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.
About 30 min
Cook’s 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.
About 7 min
Cook’s note: The glaze should be thick enough to coat the back of a spoon.
- 9
Preheat your grill to medium-high heat.
About 5 min
- 10
Brush the cooked chicken thighs generously with the thickened glaze.
About 1 min
- 11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
About 8 min
Cook’s note: Watch carefully to prevent burning due to the sugar in the glaze.
- 12
Serve immediately with steamed rice and your favorite Indonesian condiments.
Per serving
Nutrition
- Calories
- 729.4kcal
- Protein
- 43.7g
- Carbs
- 31g
- Fat
- 52.9g
- Fibre
- 4.3g
- Sugar
- 12.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.
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