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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 5 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 729 kcal
Informații despre alergeni: poate conține gluten, nuci, soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 4 buc.chicken thigh, bone-in, skin-on
- 20 glemongrass, white part only, bruised
- 2 buc.kaffir lime leaf
- 1 buc.bay leaf
- 400 mlcoconut milk, full-fat
- 1 lingurătamarind paste
- 2 lingurăpalm sugar, grated or finely chopped
- 2 lingurăsoy sauce, or kecap manis for a sweeter glaze
- 1 lingurițăsalt
- 2 lingurăvegetable oil
spice paste
- 100 gshallot, roughly chopped
- 4 cățelgarlic clove, roughly chopped
- 10 gginger, peeled, roughly chopped
- 10 ggalangal, peeled, roughly chopped
- 5 gturmeric, fresh, peeled, roughly chopped
- 3 buc.candlenut, toasted
- 2 buc.red chili, deseeded for less heat, roughly chopped
Ustensile
tongs · pot · grill · large pan · food processor · basting brush
Mod de preparare
Pas cu pas
- 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
Aproximativ 7 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 5
Place the chicken thighs into the pan, skin-side up.
Aproximativ 1 min.
- 6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
Aproximativ 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.
Aproximativ 30 min.
Nota bucătarului: 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.
Aproximativ 7 min.
Nota bucătarului: The glaze should be thick enough to coat the back of a spoon.
- 9
Preheat your grill to medium-high heat.
Aproximativ 5 min.
- 10
Brush the cooked chicken thighs generously with the thickened glaze.
Aproximativ 1 min.
- 11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
Aproximativ 8 min.
Nota bucătarului: Watch carefully to prevent burning due to the sugar in the glaze.
- 12
Serve immediately with steamed rice and your favorite Indonesian condiments.
Per porție
Valori nutriționale
- Calorii
- 729,4kcal
- Proteine
- 43,7g
- Carbohidrați
- 31g
- Grăsimi
- 52,9g
- Fibre
- 4,3g
- Zahăr
- 12,8g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.