Ayam Bakar Kecap – Indonesian Sweet Soy Grilled Chicken

Servings: 4 Prep: 15 mins + marinating Cook: ~45 mins https://m.youtube.com/watch?v=2f-VPej0yeI&pp=0gcJCYsCo7VqN5tD&ra=m

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Marinate the chicken. Rub the chicken with lime juice and a little salt. Leave for 5–10 minutes, then pat dry. Add 4 tbsp kecap manis, tamarind water, ½ tsp salt and ½ tsp chicken stock powder. Mix well, cover and refrigerate for at least 3–4 hours, preferably overnight.

Step 2

2. Make the spice paste. Blend garlic, shallots, candlenuts, turmeric, galangal, chilli, coriander and shrimp paste with the oil until fairly smooth.

Step 3

3. Heat a large pan over medium heat. Fry the spice paste for 3–5 minutes until fragrant. Add the lemongrass, bay leaves, black pepper and butter/margarine. Cook for another minute.

Step 4

4. Add the marinated chicken and turn it in the spice mixture until well coated.

Step 5

5. Add 350 ml water, 2 tbsp kecap manis, sugar and remaining stock powder. Bring to a simmer, cover loosely and cook over medium-low heat for about 25 minutes, turning the chicken occasionally, until cooked and the sauce has reduced.

Step 6

6. Remove the chicken. Reserve a few tablespoons of the thickened cooking sauce and mix it with 1 tbsp butter/margarine to make the glaze.

Step 7

7. Finish the chicken: * Pan: Grill/sear in a non-stick frying pan, brushing with glaze, until caramelised on both sides. * Air fryer/oven: Brush with glaze and cook at 170°C for about 15 minutes, turning/brushing once, until browned.

Step 8

8. Serve with rice and vegetables. The original recipe suggests rice, aubergine, sambal, basil and fried shallots.