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Ayam Bakar (Indonesian Grilled Chicken)

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20 min
Prep
45 min
Cook

Ingredients

  • 1 whole chicken (about 1.2 kg), jointed
  • 4 shallots
  • 3 cloves garlic
  • 2 cm turmeric, peeled
  • 2 cm galangal, bruised
  • 1 stalk lemongrass, bruised
  • 2 kaffir lime leaves
  • 200 ml coconut milk
  • 4 tbsp kecap manis
  • Salt and sugar to taste

Method

  1. Blend shallots, garlic, and turmeric into a paste and sauté until fragrant.
  2. Add the chicken, galangal, lemongrass, lime leaves, and coconut milk; simmer covered for 25-30 minutes until the chicken is nearly cooked and the sauce has reduced.
  3. Remove the chicken from the braising liquid and let it cool slightly; reserve the sauce.
  4. Mix the reserved braising sauce with kecap manis to make a basting glaze.
  5. Grill the chicken over medium-high heat, basting frequently with the glaze, until charred and fully cooked through.

Introduction: Ayam bakar is Indonesia's beloved grilled chicken, first simmered in a fragrant spice mixture and then charred over an open flame or grill, basted with sweet soy glaze.

Cultural Background: Ayam bakar is Indonesia's beloved grilled chicken, first simmered in a fragrant spice mixture and then charred over an open flame or grill, basted with sweet soy glaze. Variations exist across the islands, but the technique of braising before grilling to lock in flavor is a shared hallmark.

Tips: Braising the chicken first ensures it stays juicy and fully cooked even after a quick, high-heat grill. Baste generously in the last few minutes of grilling for a deep caramelized glaze without burning.

Variations: Ayam bakar Taliwang from Lombok uses a much spicier chili paste in place of coconut milk braising. Finish under a broiler indoors if an outdoor grill isn't available.

Storage: Refrigerate cooked chicken in an airtight container for up to 3 days.

Reheating: Reheat in an oven at 180°C (350°F) until warmed through, basting with a little extra glaze if available.

FAQs:

Q: Why braise the chicken before grilling?

A: Braising infuses the meat with spice and ensures it is fully cooked, so grilling can focus on flavor and char rather than doneness.

Q: Can this be made in an oven only, without grilling?

A: Yes, finish the basted chicken under a hot broiler for a similar charred effect.

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