Ayam Bakar Grilled Sweet Soy Chicken
Chicken marinated in a fragrant blend of lemongrass, galangal, and sweet soy sauce, simmered in the marinade first, then finished on the grill for smoky, caramelized skin. Plan ahead: marinate at least 1 hour.
Ingredients
- 4 lbs bone-in, skin-on chicken pieces (legs and thighs)
- 1/4 cup kecap manis (sweet soy sauce)
- 2 tbsp soy sauce
- 2 stalks lemongrass stalks, bruised, sliced
- 6 shallots, roughly chopped
- 6 cloves garlic cloves, roughly chopped
- 2-in piece fresh galangal or ginger, peeled, sliced
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tbsp vegetable oil
- 1 cup full-fat coconut milk
- 1 tsp salt
- 2 lime, cut into wedges
Instructions
-
1
Blend 6 roughly chopped shallots, 6 cloves roughly chopped garlic cloves, 2-in piece peeled, sliced fresh galangal or ginger, 2 stalks bruised, sliced lemongrass stalks, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp salt, and 2 tbsp vegetable oil in a blender or food processor until a coarse paste forms.
-
2
Score bone-in, skin-on chicken pieces (legs and thighs) deeply with a knife to help the marinade penetrate. Rub the spice paste all over, cover, and refrigerate for at least 1 hour.
-
3
In a large, wide skillet or wok over medium heat, combine the marinated chicken with 1 cup full-fat coconut milk, 1/4 cup kecap manis (sweet soy sauce), and 2 tbsp soy sauce. Bring to a simmer and cook uncovered for 25-30 minutes, turning occasionally, until the chicken is nearly cooked through and the liquid has reduced to a thick coating glaze.
-
4
Preheat grill to medium-high. Grill chicken for 4-5 minutes per side, basting with any remaining glaze, until skin is charred and chicken reaches an internal temperature of 165 degrees F (74 degrees C).
-
5
Serve with 2 cut into wedges lime and steamed rice.