Indonesian Grilled Chicken | Ayam Bakar | Kravings

Chop 4 kaffir lime leaves and add to the spice blend.

Add 20 grams of galangal, 40 grams of chopped lemongrass (white portion), 30 grams of ginger, 20 grams of garlic, and 150 grams of chopped shallots to the blender.

Add 40 grams of chopped chilies, 1 teaspoon of turmeric powder, 6 grams of macadamia nuts, 1 tablespoon of tamarind paste, and 1 teaspoon of white peppercorns to the spice blend.

Process the spice blend until smooth, adding water if necessary.

Heat oil in a large sauté pan and sear 1 kg 200 grams of chicken (skin side down) until golden brown on both sides, then remove from heat.

Cook the spice paste in the pan for about 5 minutes until it thickens and darkens.

Add 100 ml of kecap manis and 250 ml of water to the spice paste, along with 1 teaspoon of salt, and bring to a boil.

Return the chicken to the pan, cover, and cook for 20 minutes, flipping halfway through.

Remove the chicken and place it on a grilling rack.

Grill in a 350-degree oven for about 10 minutes, optionally broiling to caramelize the chicken.

Continue to reduce the sauce and serve it on the side.

Equipment Needed

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