Entree: Indonesia – Indonesian Muslim Festival Cuisine – Ayam Bakar (Indonesian grilled chicken marinated and glazed with a sweet-spicy coconut and kecap manis sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 1/2 cup (120 ml) coconut milk
- 1/3 cup (80 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, peeled
- 4 cloves garlic
- 2 stalks lemongrass, white part only, roughly chopped
- 1 inch (2.5 cm) galangal or ginger, peeled and chopped (about 1 tbsp (6 g))
- 2 red chilies, seeded for milder heat (or keep seeds for more spice)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground cumin
- 2 candlenuts or macadamia nuts, or 2 tbsp (15 g) roasted peanuts
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) salt
- Juice of 1 lime (about 1 tbsp (15 ml))
- 2 tbsp (30 ml) neutral oil for grilling/basting
- Fresh cilantro or chopped scallions for garnish

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 1/2 cup (120 ml) coconut milk
- 1/3 cup (80 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, peeled
- 4 cloves garlic
- 2 stalks lemongrass, white part only, roughly chopped
- 1 inch (2.5 cm) galangal or ginger, peeled and chopped (about 1 tbsp / 6 g)
- 2 red chilies, seeded for milder heat (or keep seeds for more spice)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground cumin
- 2 candlenuts or macadamia nuts, or 2 tbsp (15 g) roasted peanuts
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) salt
- Juice of 1 lime (about 1 tbsp / 15 ml)
- 2 tbsp (30 ml) neutral oil for grilling/basting
- Fresh cilantro or chopped scallions for garnish

Instructions

1. In a blender or mortar and pestle, combine shallots, garlic, lemongrass, galangal or ginger, red chilies, candlenuts, ground coriander, turmeric, cumin, palm sugar and salt. Grind to a smooth paste, adding 1–2 tbsp (15–30 ml) water if needed.
2. Transfer paste to a bowl and stir in coconut milk, kecap manis, tamarind mixture and 3 tbsp (45 ml) vegetable oil until uniform.
3. Score the chicken skin lightly and place chicken pieces in a shallow dish or zip-top bag. Pour the marinade over the chicken, ensuring pieces are well coated. Marinate at least 2 hours or preferably overnight in the refrigerator.
4. Preheat a grill or grill pan to medium-high. Remove chicken from marinade, reserving the marinade. Let excess drip off.
5. Place chicken on the grill, skin side down. Grill 6–8 minutes per side, adjusting heat to avoid burning, until the skin is charred in spots and the meat is nearly cooked through (internal temperature 160°F / 71°C).
6. Meanwhile, simmer the reserved marinade in a small saucepan over medium heat for 5–7 minutes until slightly thickened and safe to use as a glaze.
7. During the last 5 minutes of grilling, brush the chicken repeatedly with the reduced marinade and 2 tbsp (30 ml) oil, turning often, until a glossy caramelized glaze forms and internal temperature reaches 165°F (74°C).
8. Remove chicken from the grill, squeeze lime juice over the pieces, and let rest 5 minutes. Garnish with cilantro or chopped scallions and serve with steamed rice, sliced cucumbers and sambal.