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.
Equipment
- Food processor or mortar and pestle
- Large wok or heavy-bottomed pot
- Outdoor grill or grill pan
- Tongs
- Basting brush
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
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 (opt.) | if needed |
Instructions
-
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 minIf using a food processor, you may need to add a splash of water to get the blades moving. -
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 minStir constantly to prevent the paste from burning. -
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 -
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 -
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 minThe sauce should reduce into a thick, dark, and sticky glaze. If it dries out before the chicken is tender, add a splash of water. -
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 minYou can mix in an extra tablespoon of kecap manis to the basting sauce for extra caramelization. -
Preheat your grill to medium-high heat (or heat a grill pan on the stove).
~5 minMake sure the grill grates are clean and oiled to prevent sticking. -
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 minWatch closely! The high sugar content in the kecap manis means it can burn quickly. -
Remove the chicken from the grill and let it rest for 5 minutes before serving.
~5 minServe hot with steamed jasmine rice, fresh cucumber slices, and sambal terasi.
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.