Ayam Bakar (Indonesian Grilled Chicken)
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Ingredients
- 900 g bone-in chicken thighs
- 5 shallots
- 4 garlic cloves
- 1 tbsp ground coriander
- 3 tbsp kecap manis (sweet soy sauce)
- 1 lemongrass stalk, bruised
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 535 kcal
- Protein
- 39 g
- Carbohydrate
- 17.6 g
- of which sugars
- 11.3 g
- Fat
- 34.1 g
- of which saturates
- 8.2 g
- Fibre
- 2.1 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, garlic and ground coriander to a paste.
- 2
Fry the paste in the vegetable oil for 5 minutes until fragrant, then stir in the kecap manis and lemongrass with 150ml water and simmer for 5 minutes.
- 3
Add the chicken thighs and turn to coat, then cover and simmer for 20 minutes.
- 4
Heat a griddle pan or barbecue and grill the chicken for 5-6 minutes per side, brushing with the remaining sauce, until charred and the chicken has no pink left at the bone.
- 5
Serve with steamed rice.
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