Ayam Bakar (Indonesian Grilled Spiced Chicken)

About This Recipe

Ayam bakar follows a similar two-step logic to many Indonesian chicken dishes, first simmering the chicken in a spiced, kecap manis-sweetened liquid to season it fully, then grilling or roasting to develop char and stickiness. The initial braise infuses the meat with garlic, shallot, galangal and coriander, while the kecap manis caramelizes beautifully once the chicken hits the grill, creating a glossy, slightly charred exterior. Traditionally cooked over an open charcoal grill for genuine smokiness, this home version achieves a similar result under a broiler or on a grill pan, best served with steamed rice and a fiery sambal on the side.

Ingredients

Serves 4

• 8chicken pieces(bone-in)
• 4shallots(for spice paste)
• 4 clovesgarlic(for spice paste)
• 1 tbspfresh galangal or ginger(for spice paste)
• 1 tspground coriander(for spice paste)
• 2 stalkslemongrass(bruised)
• 1 cupwater
• 1/3 cupkecap manis (sweet soy sauce)
• 1 tspsalt
• 2 tbspvegetable oil(for grilling)

Instructions

1. 1

   Make the spice paste

   Blend shallots, garlic, galangal and coriander into a smooth paste.

2. 2

   Simmer the chicken

   Combine the chicken with the spice paste, lemongrass, water, half the kecap manis and salt in a pot; simmer 25-30 minutes until the chicken is cooked through and the liquid has mostly reduced.

3. 3

   Cool slightly

   Remove the chicken from the pot and let cool slightly.

4. 4

   Prepare for grilling

   Brush the chicken with the remaining kecap manis and oil.

   Brush on the remaining kecap manis only right before grilling — its sugar content caramelizes beautifully but burns quickly if exposed to heat too long.

5. 5

   Grill

   Grill or broil the chicken, turning occasionally, 15-20 minutes until deeply charred and glossy.

6. 6

   Serve

   Serve hot with steamed rice and sambal.

Variations

• •

  Adding a bit of tamarind to the simmering liquid gives extra tang to balance the sweetness.

• •

  A spicier version brushes a bit of sambal onto the chicken along with the kecap manis before grilling.

• •

  Fish or tofu can be prepared the same way for a different protein option.

Storage

Refrigerate cooked chicken up to 3 days; reheat gently in a covered dish in the oven to avoid drying it out.

Frequently Asked Questions