Ayam Bakar
Indonesian grilled chicken glazed in sweet soy and spices, smoky-charred over a flame and basted until glossy.
Contains common allergens
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Instructions
- 1
In a wide pot, combine the blended garlic-shallot paste with the ground coriander, turmeric, salt, and 1 cup of water, then add the chicken and bring to a simmer over medium heat. Braise uncovered for 25 minutes, turning the pieces occasionally, until the chicken is just cooked through and the liquid has reduced to a thick, clinging glaze.
- 2
Stir 1/4 cup of the kecap manis into the remaining glaze in the pot and toss the chicken to coat each piece thoroughly. Remove the chicken and let it rest while you heat a charcoal grill or grill pan to medium-high (about 400°F).
- 3
Whisk the remaining 1/4 cup kecap manis with 2 tablespoons of the reserved pan glaze to make a basting sauce. Grill the chicken for 4 to 5 minutes per side, brushing generously with the basting sauce after each turn, until the skin is lacquered, caramelized, and lightly charred at the edges.
- 4
Continue grilling and basting for a final 2 minutes until an internal thermometer reads 175°F at the thickest part of the thigh and the surface is sticky and deeply browned. Rest the chicken 5 minutes before serving with steamed rice and sambal.
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