📝 About This Recipe
Transport your kitchen to the vibrant streets of Java with this Ayam Bakar, a masterpiece of Indonesian grilling that balances sweet, savory, and spicy notes. This recipe features chicken first simmered in a 'bumbu' spice paste of lemongrass, galangal, and turmeric, then finished in the oven with a sticky Kecap Manis glaze. The result is fall-off-the-bone tender meat with a beautifully charred, caramelized skin that captures the soul of authentic Southeast Asian comfort food.
🥗 Ingredients
The Chicken
- 2 lbs Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 1 tablespoon Lime juice (from half a lime)
Bumbu Spice Paste
- 6 pieces Shallots (peeled and halved)
- 4 cloves Garlic (peeled)
- 3 pieces Candlenuts (substitute with macadamia nuts if unavailable)
- 1 inch Fresh Ginger (peeled and sliced)
- 1/2 inch Fresh Turmeric (or 1 tsp turmeric powder)
- 1 teaspoon Coriander Powder
- 2 tablespoons Vegetable Oil (for blending)
Braising Aromatics
- 2 stalks Lemongrass (bruised and knotted)
- 3 pieces Indonesian Bay Leaves (Salam) (substitute with regular bay leaves if needed)
- 1 inch Galangal (sliced and bruised)
- 1.5 cups Coconut Water (adds a subtle sweetness and tenderness)
- 1 tablespoon Palm Sugar (finely chopped)
- 1 teaspoon Salt (adjust to taste)
The Glaze
- 4 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 1 tablespoon Honey (for extra shine)
- 1 tablespoon Melted Butter (for richness)
👨🍳 Instructions
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1
Clean the chicken pieces and pat them dry with paper towels. Rub with lime juice and a pinch of salt, then set aside for 10 minutes to neutralize any gamey scents.
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2
Place the spice paste ingredients (shallots, garlic, candlenuts, ginger, turmeric, coriander, and oil) into a blender or food processor. Blitz until a smooth, vibrant yellow paste forms.
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3
Heat a large wok or deep skillet over medium heat. Add the spice paste and sauté for 3-5 minutes until the oil starts to separate from the paste and the raw smell disappears.
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4
Add the bruised lemongrass, galangal, and bay leaves to the pan. Stir for 1 minute until fragrant.
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5
Place the chicken pieces into the pan, stirring to coat each piece thoroughly in the aromatic spice paste.
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6
Pour in the coconut water and add the palm sugar and salt. Bring the liquid to a gentle boil.
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7
Reduce the heat to low, cover the pan, and simmer for 25-30 minutes. Turn the chicken halfway through. The chicken should be cooked through and the liquid reduced to a thick consistency.
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8
While the chicken simmers, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
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9
In a small bowl, whisk together the Kecap Manis, honey, butter, and 2 tablespoons of the thick braising liquid from the pan to create your basting glaze.
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10
Remove the chicken from the pan and place onto the prepared baking sheet. Discard the lemongrass and galangal pieces.
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11
Generously brush the chicken with the glaze. Roast in the oven for 10-12 minutes.
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12
For the perfect finish, turn the oven to 'Broil' for the last 2-3 minutes. Watch closely until the skin is beautifully charred and caramelized in spots.
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13
Remove from the oven and let the chicken rest for 5 minutes before serving to ensure the juices redistribute.
💡 Chef's Tips
Don't skip the candlenuts or macadamias; they provide the essential creamy texture and fat to the spice paste. If you don't have coconut water, plain water works, but coconut water adds a traditional depth of flavor and helps tenderize the meat. Make sure the spice paste is well-cooked (oil separates) before adding liquid, otherwise, the dish will taste 'raw' and bitter. Always use bone-in chicken; the long simmering process would dry out boneless breasts completely. Kecap Manis burns easily due to high sugar content, so keep a very close eye on the chicken during the final broiling stage.
🍽️ Serving Suggestions
Serve with warm jasmine rice to soak up any extra glaze. Accompany with 'Sambal Terasi' (shrimp paste chili sauce) for an authentic spicy kick. Add a side of 'Lalapan'—fresh cucumber slices, cabbage, and Thai basil—to refresh the palate. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea). A side of fried tempeh or tofu completes the traditional Indonesian platter.