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Indonesian Grilled Chicken - Ayam Bakar

4.85 from 19 votes
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Ingredients Method

Ingredients
  

Spice Paste
  • 4 kaffir lime leaves 2 gms
  • Galangal 20 gms
  • 2 stalks of lemongrass use only the white portion 40 gms
  • 1/4 cup Ginger - 30 gms
  • Garlic - 5 pcs - 20 gms
  • 3 Shallots - 2 cups - 150 gms
  • 3 long finger Chillies - 1/2 cup 40 gms
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 5 Macadamia nuts - 6 gms - typically candle nuts are used but Macadamia is a good sub - you could also use cashews
  • 1 tablespoon tamarind paste
  • 1 tsp White Peppercorns
  • Water as required
Chicken & Gravy
  • 1200 gms Chicken
  • Salt
  • Prepared Spice paste
  • 100 ml Kecap Manis
  • 250 ml Water
  • 1 tsp Salt

Method
 

  1. Make the spice paste by blending all the ingredients together
  2. Sear the chicken briefly on both sides in a little oil and keep aside
  3. Add the spice blend and cook for about 5 mins
  4. Add the kecap manis, water and salt and bring to the boil
  5. Cook the chicken for 20 mins, flipping over in between
  6. Remove the chicken and cook in the oven or bbq for 6 - 10 mins
  7. Serve with the reserved sauce