Ayam Bakar (Indonesian Grilled Chicken)
Chicken is simmered in a fragrant Indonesian spice mixture until tender.Coconut milk adds richness and helps create a flavorful braising sauce.Sweet soy sauce contributes deep color and caramelized sweetness.Aromatics such as garlic, ginger, shallots, and lemongrass build complex flavor.The cooked chicken is grilled until lightly charred and glossy.Serve with steamed rice, sambal, cucumber, and fresh herbs for a complete meal.
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.