Ayam Bakar Recipe

Serves: 4-6 people
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes

Ingredients for the Spice Paste

• 8 red chilies, seeded and chopped
• 4 bird’s eye chilies (optional, for heat)
• 8 shallots, peeled and chopped
• 6 cloves garlic, peeled
• 2-inch piece fresh ginger, peeled
• 2-inch piece fresh galangal, peeled
• 3 candlenuts or macadamia nuts
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 3 kemiri nuts (or substitute with more candlenuts)

Ingredients for the Chicken and Broth

• 1 whole chicken (3-4 pounds), cut into 8 pieces
• 400ml coconut milk
• 2 cups water
• 3 stalks lemongrass, bruised and tied in knots
• 4 kaffir lime leaves
• 2 Indonesian bay leaves (daun salam)
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar or brown sugar
• 2 teaspoons salt
• 1 teaspoon white pepper

Ingredients for Basting

• 3 tablespoons sweet soy sauce (kecap manis)
• 2 tablespoons vegetable oil
• 1 tablespoon of the reserved cooking liquid

Ingredients for Serving

• Steamed jasmine rice
• Fresh cucumber slices
• Fried shallots for garnish
• Sambal or chili sauce
• Lime wedges

Preparing the Spice Paste

Begin by toasting the coriander and cumin seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Let them cool completely, then grind them in a spice grinder or mortar and pestle until fine.

In a food processor or blender, combine the red chilies, bird’s eye chilies, shallots, garlic, ginger, galangal, candlenuts, and the ground spices. Add 2-3 tablespoons of water to help the blending process and pulse until you have a smooth, thick paste. This aromatic spice paste is the heart of the dish and should be rich and fragrant.

Cooking the Chicken in Coconut Broth

Clean the chicken pieces thoroughly and pat them dry. Season lightly with salt and set aside.

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the spice paste and cook for 8-10 minutes, stirring constantly, until the paste becomes fragrant and darkens in color. The oil should start to separate from the paste.

Add the chicken pieces to the pot and turn them to coat with the spice paste. Cook for 5 minutes, turning the chicken to sear lightly on all sides.

Pour in the coconut milk and water, then add the lemongrass, kaffir lime leaves, bay leaves, tamarind paste, palm sugar, salt, and white pepper. Stir gently to combine all ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low and simmer, partially covered, for 45-60 minutes. Turn the chicken pieces occasionally to ensure even cooking. The chicken should be tender and the liquid should reduce by about half, creating a rich, concentrated broth.

Preparing for Grilling

Remove the chicken pieces from the pot and set them aside to cool slightly. Strain the remaining cooking liquid and reserve about 1/2 cup for basting. The rest can be saved as a delicious soup base.

Prepare your basting mixture by combining the sweet soy sauce, vegetable oil, and reserved cooking liquid in a small bowl. This will give the chicken a beautiful glossy finish and extra flavor during grilling.

Grilling the Chicken

Prepare your grill by lighting charcoal and letting it burn until the coals are medium-hot with no flames. If using a gas grill, preheat to medium heat.

Place the pre-cooked chicken pieces on the grill, skin-side down first. Grill for 6-8 minutes per side, basting frequently with the prepared basting mixture. The chicken should develop a beautiful golden-brown color with some charred spots.

Since the chicken is already fully cooked from the simmering step, you’re mainly looking to create a caramelized exterior and add smoky flavors. The internal temperature should remain at 165 degrees Fahrenheit.

Final Touches and Plating

During the last few minutes of grilling, brush the chicken generously with sweet soy sauce for a glossy, appetizing finish. This also adds a final layer of sweet and savory flavor.

Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute and ensures each bite is perfectly moist.

Serving Ayam Bakar

Arrange the grilled chicken on a large platter alongside steamed jasmine rice. Garnish with fresh cucumber slices, which provide a cool contrast to the rich, spiced chicken. Sprinkle fried shallots over the top for added texture and flavor.

Provide lime wedges and your favorite sambal or chili sauce on the side. The acidic lime juice helps cut through the richness of the coconut milk, while the sambal adds heat for those who want it.

Traditional Accompaniments

Complete your Indonesian feast with traditional sides like gado-gado (mixed vegetable salad with peanut sauce), kerupuk (Indonesian crackers), or a simple salad of sliced tomatoes and cucumber dressed with lime juice and salt.

Tips for Authentic Flavor

The key to exceptional Ayam Bakar lies in the quality and balance of your spices. Fresh galangal and lemongrass make a significant difference, so seek them out at Asian grocery stores. If you can’t find candlenuts, macadamia nuts are the best substitute.

Don’t rush the simmering process – the slow cooking in coconut milk is what makes the chicken incredibly tender and flavorful. The liquid should reduce significantly, concentrating all those wonderful flavors.

Storage and Reheating

Leftover Ayam Bakar can be stored in the refrigerator for up to 3 days. The reserved cooking liquid can be frozen for up to 3 months and used as a base for other Indonesian dishes. To reheat, wrap the chicken in foil and warm in a 350-degree oven for 10-15 minutes.

Regional Variations

Different regions of Indonesia have their own takes on Ayam Bakar. Some areas add more palm sugar for sweetness, while others include additional herbs like Indonesian basil. Javanese versions often include more tamarind for tanginess, while Balinese preparations might add more chilies for heat.