Indonesian & Malaysian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 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
4 steps- 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.
Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving370
Calories
43 g
Protein
1 g
Carbs
22 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ayam bakar simply means grilled chicken, but across Indonesia and Malaysia the dish usually starts before it reaches the fire. The chicken is often simmered or marinated with a spice paste first, then finished over heat so the seasonings cook into the meat while the sweet soy glaze caramelizes on the outside.
Listahan note
This version prioritizes the two-stage method: braise first so the chicken is seasoned and tender, then grill just long enough to build smoke, char, and a glossy kecap manis finish.
Technique cues
- Reduce the braising liquid until it looks thick before adding the first portion of kecap manis. A watery pot will slide off the chicken instead of forming a base glaze.
- Brush the sweet basting sauce after each turn, not all at once at the beginning. Kecap manis has sugar, so layering it helps build shine without scorching too early.
- Medium-high heat is enough for the finish. You want caramelized edges and a smoky surface, not a long grill session that dries out already-cooked chicken.
Kitchen flow
- Parallel prep
- Start steamed rice while the chicken braises, then heat the grill or grill pan while the cooked chicken rests.
- Make-ahead
- Braise the chicken and reduce the glaze earlier in the day, then grill and baste just before serving.
- Leftover move
- Pull leftover chicken from the bone and fold it into fried rice with a spoonful of extra glaze and sambal on the side.
- Cleanup rhythm
- Rinse the pot once the glaze is poured off, then scrape the grill grates while they are still warm so the sweet coating releases more easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Bone-in chicken thighs and drumsticks
Main protein
Purpose: Dark meat handles the braise and grill well, staying juicy while the skin and edges caramelize.
Handling: Turn the pieces during the simmer so the spice paste coats every side before grilling.
Adaptation: Bone-in leg quarters work with the same method, though they may need a few extra minutes in the braise.
Kecap manis (Indonesian sweet soy sauce)
Sweet-savory glaze
Purpose: It gives ayam bakar its dark lacquer, mild sweetness, and sticky finish.
Handling: Use part in the pot and part in the basting sauce so the flavor is built in layers.
Adaptation: A mix of soy sauce and brown sugar can stand in, but simmer it briefly so it thickens before brushing.
Garlic and shallots
Aromatic paste
Purpose: They form the savory base that seasons the chicken before the sweet glaze is added.
Handling: Blend them as smoothly as possible so the paste clings to the chicken instead of leaving raw chunks.
Adaptation: Extra shallot makes the paste sweeter and rounder; yellow onion is sharper but usable if shallots are not available.
Ground coriander
Warm spice base
Purpose: Coriander adds the nutty, citrusy warmth that keeps the glaze from tasting only sweet.
Handling: Bloom it in the simmering paste so its flavor spreads through the braising liquid.
Adaptation: Crushed coriander seed gives a more textured, aromatic result if you do not have ground coriander.
Ground turmeric
Color and earthy note
Purpose: Turmeric gives the chicken a golden base under the dark kecap glaze and adds a quiet earthy flavor.
Handling: Stir it fully into the paste before adding the chicken so it does not clump on one piece.
Adaptation: Leave it out if needed; the dish will be less golden but still works with the coriander, garlic, shallots, and kecap manis.
Technique notes
- Do not add the full kecap manis at the start of the braise; its sugar can catch on the pot before the chicken is cooked through.
- Let the chicken rest briefly after braising so the surface is tacky rather than wet when it hits the grill.
- Keep a clean section of the grill available. If the glaze starts darkening too fast, move the chicken over slightly gentler heat and keep basting in thin coats.
Ingredient swaps
- Gluten-free direction
- Replace kecap manis with a gluten-free-labeled tamari simmered with palm sugar or brown sugar until syrupy; expect a less classic, less molasses-like finish.
- Grill-pan path
- Use a ridged grill pan over medium-high heat and baste lightly; open a window because the sweet glaze will smoke as it caramelizes.
- Less-sweet direction
- Use slightly less kecap manis in the final basting sauce and add an extra spoonful of the savory pan glaze to keep the coating balanced.
- Fresh spice lift
- Add a little grated ginger to the garlic-shallot paste if you want a brighter, warmer aroma without changing the core method.
Serve alongside
- Steamed jasmine rice
- Nasi uduk
- Acar timun
- Sambal goreng green beans
- Iced jasmine tea
- Lime soda water
- Cold teh botol-style tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the chicken with any extra glaze in a sealed container; the coating will thicken as it chills.
- Reheat covered in a low oven or skillet with a small splash of water, then uncover briefly to bring back the sticky surface.
- Freeze the cooked chicken with glaze, thaw overnight in the refrigerator, and refresh under a broiler or on a grill pan.
Equipment
- Wide pot or Dutch oven
- Blender or small food processor
- Charcoal grill or grill pan
- Basting brush and tongs
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