📝 About This Recipe
Hailing from the royal city of Surakarta, Ayam Bakar Solo is a masterpiece of Javanese culinary tradition, celebrated for its deep mahogany glaze and tender, fall-off-the-bone texture. Unlike other grilled chickens, this dish is braised in a rich infusion of coconut water, palm sugar, and aromatic spices before being charred to perfection. The result is a complex profile of caramel-like sweetness balanced by earthy galangal and lemongrass, offering a true taste of Central Javanese heritage.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 4 or 8 pieces, skin on)
- 500 ml Coconut Water (fresh is preferred for natural sweetness)
- 100 ml Indonesian Sweet Soy Sauce (Kecap Manis) (plus extra for glazing)
- 50 grams Palm Sugar (Gula Jawa) (finely shaved)
Aromatic Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 5 pieces Candlenuts (Kemiri) (toasted)
- 3 cm Galangal (fresh)
- 2 cm Ginger (fresh)
- 1.5 teaspoons Salt
Whole Aromatics
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Indonesian Bay Leaves (Daun Salam) (fresh or dried)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 teaspoon Tamarind Paste (dissolved in a little water)
👨🍳 Instructions
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1
Prepare the spice paste by blending the shallots, garlic, toasted coriander, toasted candlenuts, galangal, ginger, and salt in a food processor until it forms a very smooth, fine paste.
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2
In a large wok or deep pot, heat 2 tablespoons of oil over medium heat. Sauté the spice paste until fragrant and the color darkens slightly, about 5 minutes.
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3
Add the bruised lemongrass, salam leaves, and kaffir lime leaves to the pot. Stir for another 2 minutes until the aromatics are wilted and highly fragrant.
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4
Place the chicken pieces into the pot, stirring well to ensure every piece is thoroughly coated with the sautéed spice paste.
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5
Pour in the coconut water, kecap manis, shaved palm sugar, and tamarind water. Stir gently to combine.
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6
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer (ungkep) for about 40-45 minutes.
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7
Every 15 minutes, turn the chicken pieces to ensure even color and flavor absorption. The liquid should reduce significantly into a thick, syrupy consistency.
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8
Once the chicken is tender and the liquid has reduced to about 20%, remove the chicken pieces and set them aside on a plate.
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9
Strain the remaining braising liquid into a small bowl. Mix it with 1 tablespoon of melted butter or oil to create your final grilling glaze.
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10
Prepare a charcoal grill or a cast-iron grill pan over medium heat. Lightly grease the grate to prevent sticking.
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11
Grill the chicken pieces, brushing generously with the glaze every minute. Flip the chicken frequently to prevent the sugar in the glaze from burning too quickly.
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12
Grill for about 3-5 minutes per side until you achieve a beautiful charred, caramelized mahogany exterior.
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13
Remove from heat and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always toast your candlenuts and coriander seeds first to unlock their deep, nutty oils. Using coconut water instead of plain water is the secret to the authentic 'Solo' sweetness and tender fibers. Don't rush the simmering (ungkep) process; low heat is essential for the flavors to penetrate the bone. If you don't have a charcoal grill, a cast-iron pan works great, but add a drop of liquid smoke to the glaze for that outdoor flavor. Watch the chicken closely during grilling because the high sugar content in Kecap Manis can burn from 'perfectly charred' to 'bitter' in seconds.
🍽️ Serving Suggestions
Serve alongside steaming hot jasmine rice or 'Nasi Uduk' (coconut rice). Accompany with 'Sambal Terasi' (shrimp paste chili sauce) for a spicy contrast to the sweet chicken. Add a side of 'Lalapan'—fresh raw vegetables like cabbage, cucumber slices, and lemon basil (kemangi). Pair with fried tempeh and tofu that have been simmered in the same braising liquid. A cold glass of Es Teh Manis (Indonesian sweet iced tea) is the traditional beverage of choice.