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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 5 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 729 kcal
Alerjen bilgisi: gluten, kuruyemişler, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 4 adetchicken thigh, bone-in, skin-on
- 20 glemongrass, white part only, bruised
- 2 adetkaffir lime leaf
- 1 adetbay leaf
- 400 mlcoconut milk, full-fat
- 1 yemek kaşığıtamarind paste
- 2 yemek kaşığıpalm sugar, grated or finely chopped
- 2 yemek kaşığısoy sauce, or kecap manis for a sweeter glaze
- 1 çay kaşığısalt
- 2 yemek kaşığıvegetable oil
spice paste
- 100 gshallot, roughly chopped
- 4 dişgarlic clove, roughly chopped
- 10 gginger, peeled, roughly chopped
- 10 ggalangal, peeled, roughly chopped
- 5 gturmeric, fresh, peeled, roughly chopped
- 3 adetcandlenut, toasted
- 2 adetred chili, deseeded for less heat, roughly chopped
Ekipman
tongs · pot · grill · large pan · food processor · basting brush
Hazırlanışı
Adım adım
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 3
Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates from the paste.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 5
Place the chicken thighs into the pan, skin-side up.
Yaklaşık 1 dk.
- 6
Pour in the coconut milk, tamarind paste, palm sugar, soy sauce, and salt.
Yaklaşık 1 dk.
- 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.
Yaklaşık 30 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
Aşçının notu: The glaze should be thick enough to coat the back of a spoon.
- 9
Preheat your grill to medium-high heat.
Yaklaşık 5 dk.
- 10
Brush the cooked chicken thighs generously with the thickened glaze.
Yaklaşık 1 dk.
- 11
Grill the chicken for 3-5 minutes per side, basting frequently with the glaze, until nicely charred and caramelized.
Yaklaşık 8 dk.
Aşçının notu: Watch carefully to prevent burning due to the sugar in the glaze.
- 12
Serve immediately with steamed rice and your favorite Indonesian condiments.
Porsiyon başına
Besin değerleri
- Kalori
- 729,4kcal
- Protein
- 43,7g
- Karbonhidrat
- 31g
- Yağ
- 52,9g
- Lif
- 4,3g
- Şeker
- 12,8g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.