Ayam Bakar

Indonesian Style Grilled Chicken Recipe

The Juicy and Flavourful Grilled Chicken Dish You Need to Try

Welcome to my travel series. If you guys have been following me on Instagram, I recently spent a month in Bali and fell in love with Ayam Bakar, a grilled chicken dish marinated in sweet soy sauce. Today, I’m excited to share my interpretation of this favourite dish.

This delicious dish, which translates to "grilled chicken" in English, is a staple in Indonesian cuisine and is known for its bold flavours and mouthwatering aroma. Although it means ‘to grill,’ it’s bloody freezing in London, and the best version I ate of this in Bali was seared in a pan soooo that’s what I’m going to be doing!

The key to making the perfect Ayam Bakar is marinating the chicken and then grilling it to perfection. The result is a juicy and tender chicken that is packed with flavour. Whether you're a foodie or just looking for a new dish, I highly recommend giving Ayam Bakar a try. So, fire up your grill and let's get cooking!

Ayam Bakar: Travel Series

Indonesian cuisine is known for its bold flavours and aromatic dishes, and one of the most popular and beloved dishes is Ayam Bakar.

Not only is Ayam Bakar delicious and a healthy option for those looking for grilled protein. It is a low-carb and low-fat dish, making it perfect for those on a diet.

If you're looking to try Ayam Bakar, you can find it at most Indonesian restaurants or street food stalls. It's typically served with steamed rice and various sides, such as sambal, a spicy chilli sauce, and acar, a sweet and sour pickled vegetable.

In conclusion, Ayam Bakar is a must-try dish for anyone looking to experience the bold flavours of Indonesian cuisine. It's a delicious, healthy, and easy-to-find dish that will leave you wanting more. So, next time you're in an Indonesian restaurant or street vendor, don't hesitate to order Ayam Bakar.

If you want to have a go at making this delicious recipe at home, the good news is that you can easily make it with the help of this recipe.

Philli xoxo

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Serves: 4

Difficulty: Easy

Cook Time: 2:30 hrs but 45 mins of active cooking

Ingredients

• 4 whole chicken legs

• Salt

• 500ml water

• 2 kaffir lime leaves

• 2 stalks of lemongrass

• 80ml kejap manis (or Sticky Soy Glaze from p.248 Taste Kitchen: Asia)

• 2 tbsp tamarind paste

• black pepper

Bumbu (spice paste)

• 4 cloves garlic

• 2 banana shallots

• 1 birds eye chilli

• 1/2 tsp turmeric

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1/2 inch ginger

• 1/2 tbsp galangal (optional)

• 50ml neutral oil (like rapeseed)

Method

1. Sprinkle salt all over the chicken legs and leave to marinate for at least an hour but up to 1 day, this is a dry brine.

2. In a food processor, blend garlic, shallot, red chili pepper, turmeric powder, coriander powder, cumin powder, ginger, galangal and oil. Until it forms a paste.

3. Add the paste to a heavy based saucepan on medium heat and cook for 5 mins until fragrant

4. Add water, lime leaves, lemon grass, kejap manis, tamarind paste, black pepper.

5. Wipe off the excess salt and liquid from the chicken and add it to the liquid.

6. Bring the liquid to the boil and then turn it on a low simmer for 1 hour. Turn off the heat and allow the chicken to soak in the juices for another 20 mins. Remove the chicken and allow to rest.

7. Turn up the heat on the saucepan and reduce by half until glossy.

8. Heat a heavybased frying pan like a cast iron on medium and add the chicken. Glaze the chicken intermittently for 5-10 mins.

9. Serve with chilli sambal and steamed rice.

10. Enjoy! I hope you enjoyed this recipe. If you made it I would love to see photos of your results and any feedback. Ping me an email or DM me on socials. Philli xxx