Indonesian Grilled Chicken (Ayam Bakar)

4
Servings
20m
Prep Time
70m
Cook Time
1h 30m
Ready In


"From Super Food Ideas October 2017."

Original recipe yields 4 servings
OK
  • FOR PASTE

Nutritional

  • Serving Size: 1 (474.6 g)
  • Calories 351.7
  • Total Fat - 17.8 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 453.7 mg
  • Sodium - 172.3 mg
  • Total Carbohydrate - 7.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 1.4 g
  • Protein - 40 g
  • Calcium - 60 mg
  • Iron - 5.3 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.1 mg

Step 1

For the paste, heat the coriander and cumin seeds in a small frying pan over medium heat for 1 to 2 minutes or until aromatic and then transfer mixture to a small food processor and add the chilli, onion, garlic and turmeric and process to a coarse paste (alternatively use a mortar and pestle).

Step 2

Heat the oil in a large saucepan or stockpot over medium-high heat and add the paste and cook, stirring for 5 minutes or until aromatic and then add the chicken and stir to coat.

Step 3

Add the coconut water, kecap manis and lime leaves and simmer, uncovered for 45 minutes or until chicken is tender and then transfer chicken to a heatproof tray.

Step 4

Increase the heat to high and simmer the cooking liquid for 8 to 10 minutes or until reduced and sticky.

Step 5

Preheat grill/broiler on high and brush the chicken with the reduced cooking liquid and cook under the grill/broiler for 54 minutes or until the skin is crisp.

Step 6

Serve chicken with steamed rice, micro herbs, chilli sauce and extra kecap manis sauce.

Tips & Variations


No special items needed.

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