Ayam Bakar Recipe
Indonesian · Main course · 45 min total
Ayam Bakar is a classic Indonesian grilled chicken dish marinated in a sweet and savory kecap manis-based sauce, then char-grilled to perfection. This recipe brings the authentic flavors of Indonesian street food to your home kitchen.
15
min prep
min prep
30
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into 8 pieces
- 5 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon tamarind paste mixed with 2 tablespoons water
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground galangal (or ginger)
- 1/4 teaspoon ground turmeric
Instructions
- Combine garlic, shallot, sweet soy sauce, tamarind water, oil, salt, coriander, white pepper, galangal, and turmeric in a bowl to make the marinade.
- Add chicken pieces to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat grill to medium-high heat (about 375°F).
- Grill chicken pieces, turning occasionally, until charred and cooked through, about 25-30 minutes. Internal temperature should reach 165°F.
- Brush with remaining marinade during the last few minutes of grilling for extra flavor.
- Remove from grill and let rest for 5 minutes before serving.
Tips
- For best results, use a charcoal grill to get a smoky flavor.
- Leftover Ayam Bakar can be stored in the refrigerator for up to 3 days and reheated in a pan or oven.
- Serve with steamed rice, sambal, and fresh cucumber slices.
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