Chicken simmered in sweet soy and spices, then grilled or roasted until charred and sticky, an Indonesian favorite for outdoor gatherings.
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.
Serves 4
Blend shallots, garlic, galangal and coriander into a smooth paste.
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.
Remove the chicken from the pot and let cool slightly.
Brush the chicken with the remaining kecap manis and oil.
Brush on the remaining kecap manis only right before grilling β its sugar content caramelizes beautifully but burns quickly if exposed to heat too long.
Grill or broil the chicken, turning occasionally, 15-20 minutes until deeply charred and glossy.
Serve hot with steamed rice and sambal.
Simmer the chicken fully before grilling β this two-step method ensures the meat is well-seasoned throughout, not just on the surface.
Brush on the final layer of kecap manis only right before grilling, since its sugar content can burn if exposed to direct heat for too long.
Watch the chicken closely while grilling or broiling, since the sweet glaze caramelizes and can go from perfectly charred to burnt quickly.
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.
Refrigerate cooked chicken up to 3 days; reheat gently in a covered dish in the oven to avoid drying it out.
Ayam bakar is a staple of Indonesian home cooking and street food stalls alike, its technique of simmering before grilling reflecting a broader Indonesian approach to building deep flavor in stages rather than relying on the grill alone.
You can marinate and grill directly, but the simmering step ensures the seasoning penetrates deep into the meat, not just the surface.
Fresh ginger is the most common substitute, though galangal has a more citrusy, piney flavor that's traditional to this dish.
The sweet glaze likely caramelized too quickly β watch closely and move the chicken to indirect heat if it's browning faster than it's cooking through.
Per serving (340g / 12.0 oz) Β· 4 servings total
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