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Authentic Indonesian Ayam Bakar (Grilled Chicken)

A classic Indonesian grilled chicken dish utilizing a two-part cooking method: the chicken is first braised in a rich, spiced coconut milk and kecap manis (sweet soy sauce) broth until meltingly tender, then finished on the grill to create a beautifully charred, sticky, and caramelized coating.

Authentic Indonesian Ayam Bakar (Grilled Chicken)
Prep 20 min Cook 55 min Total 80 min Level Intermediate
Serves 4

Ingredients

Spice Paste (Bumbu Halus)

  • 6 medium Shallots — peeled and roughly chopped
  • 5 cloves Garlic cloves — peeled
  • 1.5 inches Fresh ginger — peeled and sliced
  • 1 inch Fresh turmeric — peeled (or 1 tsp ground turmeric)
  • 1.5 tablespoons Coriander seeds — toasted and ground (or 1 tbsp ground coriander)
  • 1 teaspoon White peppercorns — ground
  • 2 tablespoons Vegetable oil — to help blend the paste

Chicken & Braising Liquid

  • 3 lbs Bone-in, skin-on chicken pieces — mix of drumsticks, thighs, or quartered whole chicken
  • 2 stalks Lemongrass — bruised and tied into knots
  • 4 leaves Makrut lime leaves — torn slightly to release oils
  • 2 leaves Salam leaves (Indonesian bay leaves) — substitute regular bay leaves if unavailable
  • 1.5 cups Coconut milk — full fat
  • 0.33 cup Kecap manis (Indonesian sweet soy sauce) — plus extra for brushing
  • 1 tablespoon Tamarind paste — dissolved in 2 tbsp warm water
  • 1.5 teaspoons Salt — to taste
  • 0.5 cup Water (optional) — if needed

Instructions

  1. Prepare the spice paste (bumbu halus). In a food processor or using a mortar and pestle, blend the shallots, garlic, ginger, turmeric, coriander, white pepper, and vegetable oil until it forms a smooth paste.

    ~10 min
    If using a food processor, you may need to add a splash of water to get the blades moving.

  2. Heat a large wok or heavy-bottomed pot over medium heat. Add the spice paste, lemongrass, makrut lime leaves, and salam leaves. Sauté until fragrant and the raw smell of the aromatics has cooked off, about 5-7 minutes.

    ~7 min
    Stir constantly to prevent the paste from burning.

  3. Add the chicken pieces to the wok and toss to coat them evenly in the spice paste. Cook for about 3-5 minutes until the chicken just begins to change color.

    ~5 min

  4. Pour in the coconut milk, kecap manis, tamarind liquid, and salt. Stir well to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer.

    ~5 min

  5. Cover partially and simmer for 30-35 minutes, turning the chicken occasionally, until the meat is tender and fully cooked. Uncover for the last 10 minutes to allow the sauce to reduce.

    ~35 min
    The sauce should reduce into a thick, dark, and sticky glaze. If it dries out before the chicken is tender, add a splash of water.

  6. Remove the cooked chicken from the pot and set aside on a plate. Continue to simmer the remaining sauce in the pot for another 3-5 minutes until it becomes very thick. Turn off the heat. This will be your basting sauce.

    ~5 min
    You can mix in an extra tablespoon of kecap manis to the basting sauce for extra caramelization.

  7. Preheat your grill to medium-high heat (or heat a grill pan on the stove).

    ~5 min
    Make sure the grill grates are clean and oiled to prevent sticking.

  8. Place the chicken on the hot grill. Brush generously with the reduced basting sauce. Grill for 2-3 minutes per side, brushing continuously with the sauce, until the skin is beautifully charred and caramelized.

    ~8 min
    Watch closely! The high sugar content in the kecap manis means it can burn quickly.

  9. Remove the chicken from the grill and let it rest for 5 minutes before serving.

    ~5 min
    Serve hot with steamed jasmine rice, fresh cucumber slices, and sambal terasi.
Nutrition
520
Calories
35
Protein (g)
22
Carbs (g)
32
Fat (g)
18
Sat. Fat (g)
2
Fiber (g)
15
Sugar (g)
1200
Sodium (mg)
140
Cholesterol (mg)
Equipment
  • Food processor or mortar and pestle
  • Large wok or heavy-bottomed pot
  • Outdoor grill or grill pan
  • Tongs
  • Basting brush
Tips & Storage
  • Do not skip braising the chicken in the spiced coconut broth; this infuses the meat with flavor right down to the bone and ensures it stays juicy during grilling.
  • Kecap manis is essential to authentic Ayam Bakar and cannot easily be substituted, but in a pinch, mix equal parts regular soy sauce and dark brown sugar or molasses.
  • Bruise the lemongrass by whacking it with the back of your knife to release its aromatic oils before adding it to the pan.
  • Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Leftover basting sauce can be stored for 1 week in the fridge.
Tags
aromatic asian bbq bone-in chicken braised caramelized chicken coconut dairy_free dinner grilled indonesian kecap manis main course spicy street food summer sweet and savory

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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