Ayam Bakar, meaning Indonesian grilled chicken, is a wonderfully flavorful dish made by simmering chicken in a fragrant mixture of spices, aromatics, coconut milk, and sweet soy sauce before grilling it until beautifully caramelized. The combination of tender chicken and smoky, slightly charred edges makes this Indonesian favorite irresistible.Unlike simply marinating raw chicken and placing it directly on the grill, traditional-style ayam bakar develops its flavor in two stages.
Ayam Bakar:
First, the chicken gently cooks in a rich spiced sauce, allowing the meat to absorb layers of savory, sweet, aromatic flavor. The chicken is then grilled while being brushed with the remaining sauce until glossy and caramelized.Ayam Bakar is perfect for family dinners, weekend barbecues, celebrations, and Indonesian-inspired meals. Serve it with steamed rice, sambal, fresh cucumber, tomatoes, fried shallots, or Indonesian vegetable dishes for a delicious and complete meal.
History:
Ayam bakar is a popular Indonesian grilled chicken preparation found in many regions of Indonesia. Indonesian cooking is known for combining aromatic spices, chilies, herbs, coconut, and sweet soy sauce to create deeply layered flavors.Different regions and families prepare ayam bakar in their own ways. Some versions use coconut milk and sweet soy sauce, while others emphasize tamarind, chilies, coriander, lemongrass, or regional spice pastes. The cooking method also varies, but the essential idea is to season and cook the chicken thoroughly before grilling it to develop a smoky, caramelized exterior.Today, ayam bakar is enjoyed both at Indonesian restaurants and at home. Its combination of tender meat, fragrant spices, sweet-savory glaze, and smoky grilled flavor makes it one of Indonesia’s most recognizable chicken dishes.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Ayam Bakar (Indonesian Grilled Chicken)
Ingredients
For the Chicken
- 1.2 kg bone-in, skin-on or skinless chicken thighs and drumsticks
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup coconut milk
- ½ cup water
- ¼ cup Indonesian sweet soy sauce (kecap manis)
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar or brown sugar
- 2 bay leaves
- 1 stalk lemongrass, bruised and tied
For the Spice Paste
- 6 shallots, roughly chopped
- 5 garlic cloves
- 2-inch piece fresh ginger
- 1-inch piece galangal, peeled
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 3–5 red chilies, according to desired heat
- 2 tablespoons water or oil, as needed for blending
- ½ teaspoon white pepper
½ teaspoon white pepper
- 3–4 tablespoons of the reserved cooking sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon coconut milk, optional
- 1 teaspoon lime juice
For Serving
- Steamed white rice
- Sambal
- Sliced cucumber
- Tomato wedges
- Fried shallots
- Fresh cilantro or coriander
- Lime wedges
Instructions
Prepare the Chicken
- Trim away any excess fat from the chicken pieces.Pat the chicken dry with paper towels.Make two or three shallow cuts into the thickest parts of each piece.These cuts allow the aromatic sauce to penetrate more deeply into the meat.Season the chicken lightly with salt and black pepper.
Prepare the Spice Paste
- Place the shallots, garlic, ginger, galangal, coriander, cumin, turmeric, chilies, and white pepper into a blender or food processor.Add a small amount of water or oil.Blend until a smooth, fragrant paste forms.If necessary, scrape down the sides and blend again.
Sauté the Spice Paste
- Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pan over medium heat.Add the spice paste.Cook for approximately 5–7 minutes, stirring frequently.The paste should become aromatic and slightly darker, and the raw smell of the spices should disappear.
Add the Aromatics
- Add the bruised lemongrass, bay leaves, and kaffir lime leaves if using.Stir everything together.Allow the aromatics to release their fragrance for approximately 1 minute.
Add the Coconut Milk and Seasonings
- Pour in the coconut milk and water.Add the sweet soy sauce, tamarind paste, and palm sugar.Stir thoroughly.Bring the mixture to a gentle simmer.
Add the Chicken
- Place the chicken pieces into the sauce.Turn them several times so they become well coated.The sauce should come approximately halfway up the chicken pieces.Cover the pan partially with a lid.
Simmer the Chicken
- Reduce the heat to low or medium-low.Simmer the chicken for approximately 35–45 minutes, turning the pieces every 10–15 minutes.Cook until the chicken is tender and thoroughly cooked.The sauce should gradually become darker, thicker, and more concentrated.If the sauce becomes too thick before the chicken is cooked, add a small amount of water.
Reduce the Sauce
- Once the chicken is fully cooked, carefully remove the pieces from the pan.Increase the heat slightly and continue cooking the sauce for several minutes.Stir frequently until it becomes thick and glossy.Taste the sauce and adjust the seasoning if needed.Remove the lemongrass and bay leaves.
Preheat the Grill
- Preheat an outdoor grill, barbecue, or grill pan to medium-high heat.Lightly oil the grill grates to help prevent sticking.If using an oven broiler, preheat it thoroughly and place the rack several inches below the heat source.
Grill the Chicken
- Place the cooked chicken on the hot grill.Grill for approximately 3–5 minutes per side, turning regularly.Brush generously with the prepared glaze each time you turn the chicken.Continue grilling until the exterior develops dark golden-brown edges and attractive char marks.Because the chicken is already cooked, the grilling stage is primarily for developing smoky flavor and caramelization.
Serve
- Arrange the ayam bakar on a large serving platter.Garnish with fried shallots, fresh herbs, cucumber, tomatoes, and lime wedges.Serve immediately with steamed rice and sambal
Notes
- Use bone-in chicken: Bone-in thighs and drumsticks remain juicy during the simmering and grilling process.
- Kecap manis is important: Indonesian sweet soy sauce gives ayam bakar its characteristic dark color and caramelized sweetness.
- Cook the spice paste thoroughly: Sautéing the paste removes its raw flavor and develops a deeper aroma.
- Simmer before grilling: The two-stage cooking method produces flavorful and tender chicken.
- Do not burn the glaze: Sweet soy sauce contains sugar and can burn quickly over very high heat.
- Adjust the chilies: Use fewer chilies for a mild version or more for a spicy Indonesian-style preparation.
- Use fresh aromatics: Fresh ginger, galangal, garlic, and shallots provide the best flavor.
- Check doneness: The chicken should reach a safe internal temperature of 165°F (74°C) in the thickest part.
Tips for Ayam Bakar:
- Marinate after making the spice paste: For deeper flavor, coat the raw chicken with a small amount of the spice paste and refrigerate for 30 minutes before simmering.
- Use a heavy pan: A heavy-bottomed pan distributes heat evenly and reduces the chance of the coconut sauce scorching.
- Keep the simmer gentle: Rapid boiling can cause the coconut milk to separate and may make the chicken less tender.
- Reduce the sauce well: A thick, concentrated sauce creates a much better glaze on the grill.
- Grill over medium-high heat: This gives the chicken beautiful char marks while reducing the risk of burning the sweet glaze.
- Glaze in layers: Several thin coats create a deeper caramelized finish than one thick coating.
- Use a clean brush: Keep raw-chicken utensils separate from the cooked chicken and final glaze.
- Rest before serving: A short resting period helps keep the chicken juicy.
FAQs for Ayam Bakar:
1. What does ayam bakar mean?
Ayam bakar means “grilled chicken” in Indonesian. It generally refers to chicken that is seasoned or braised with aromatic spices before being grilled or charred.
2. What is the difference between ayam bakar and regular grilled chicken?
Ayam bakar is typically cooked in a flavorful spiced sauce before grilling. This gives the chicken much deeper flavor than simply grilling raw marinated chicken.
3. What is kecap manis?
Kecap manis is Indonesian sweet soy sauce. It is thicker and sweeter than regular soy sauce and is an important ingredient in many Indonesian dishes.
4. Can I make ayam bakar without galangal?
Yes. Galangal provides a distinctive citrusy, earthy aroma, but if unavailable, you can use a little extra ginger. The flavor will not be exactly the same but will still be delicious.
5. Can I use chicken breast?
Yes. Chicken breast can be used, although bone-in thighs and drumsticks are generally more forgiving and juicy. If using breast, avoid overcooking it.
6. Can I make ayam bakar without coconut milk?
Yes. You can replace the coconut milk with additional water or light stock. The finished chicken will be less creamy and rich but will still have plenty of flavor.
7. Can I prepare ayam bakar ahead of time?
Yes. The chicken can be simmered in the spice sauce ahead of time and refrigerated. Grill and glaze it shortly before serving for the best flavor and texture.
8. Can I freeze ayam bakar?
Yes. Allow the cooked chicken to cool completely, place it in an airtight freezer-safe container, and freeze. Thaw in the refrigerator and reheat gently before grilling or broiling with fresh glaze.
Conclusion:
Ayam Bakar is a spectacular Indonesian grilled chicken recipe that combines tender chicken with aromatic spices, creamy coconut milk, tamarind, and sweet soy sauce. The chicken is first gently simmered until infused with flavor and then grilled until the outside becomes beautifully caramelized and lightly charred.
The combination of garlic, shallots, ginger, galangal, lemongrass, chilies, and Indonesian sweet soy sauce creates a complex flavor that is both savory and sweet with a subtle smoky finish. The two-stage cooking method is the key to making chicken that is deeply seasoned on the inside and glossy and caramelized on the outside.Serve this Indonesian favorite with steamed rice, spicy sambal, fresh cucumber, tomatoes, fried shallots, and lime. Whether prepared for a family dinner, weekend barbecue, or special gathering, homemade ayam bakar is a flavorful dish that brings the vibrant taste of Indonesian cuisine to your table.