Ayam Bakar
- Daniel
- Jan 23, 2024
- 3 min read
Updated: May 19
This dish is more than just grilled chicken; it's a culinary legacy that dates back centuries in Indonesia, where it's not only a popular street food but also a celebration of the region’s rich spice heritage.
Smoker version
Ayam Bakar's (which literally means 'grilled chicken' in Indonesian and Malay) roots are deeply intertwined with Indonesia's diverse culinary traditions, influenced by a myriad of cultures from Javanese to Sumatran. It epitomizes the art of blending spices and herbs to create dishes with complex, multi-layered flavors that are characteristic of Southeast Asian cuisine.
Oven version
What I love about Ayam Bakar is how it represents the harmony of different cultures through its flavors. The dish is a mosaic of Indonesia's historical spice trade, showcasing ingredients like galangal and lemongrass, which were once as valuable as gold.
Each family, each street vendor, has their own version of Ayam Bakar, passed down through generations, each telling a story of their heritage and regional influences. When I made Ayam Bakar for the first time, it felt like I was connecting with a piece of history, bringing to life the aromas and tastes that have been savored for hundreds of years.
Oven version
To finish, the chicken gets a smoky char, either in a smoker or under the broiler, glazed with the rich, reduced marinade for that perfect sticky sweetness. Each bite of Ayam Bakar is a delightful mix of smoky, savory, and sweet – a tribute to the vibrant flavors of Southeast Asia.
It's more than just a meal; it's an experience, a journey through the rich culinary landscapes of Indonesia. Whether for a family dinner or a special occasion, Ayam Bakar is a dish that's sure to impress and bring people together around the table.
Ingredients:
(Serve 4)
Marinade:
Chicken Legs, 4
Kecap Manis Homemade, 1/4 Cup
Tamarind Juice, 2 TBSP
Fresh Lime Juice, 1 Lime
Fresh Lime Zest, 1 Lime
Sea Salt, Pinch
Mushroom Powder, Pinch
White Pepper, Pinch
Rempah:
Garlic, 8 Cloves
Red Onion, 1
Candlenuts / Macadamia, 4
Galangal, 2"
Chilies Deseeded, 3
Coriander Seeds, 1 TBSP
Shrimp Paste, 1 TBSP
Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Braising:
Lemongrass White Parts Only Smashed, 2 Stalks
Kaffir Lime Leaves Coarsely Sliced, 4
Unsalted Butter, 1 TBSP
Gula Melaka Syrup Homemade, 1 TBSP + More For Brushing
Scallions Coarsely Sliced, For Garnishing
Equipment:
Blender
Skillet
Directions:
Please visit my "How To Make Kecap Manis" page for the recipe.
Please visit my "How To Make Gula Melaka Syrup" page for the recipe.
Marinate the Chicken
Slit cuts on the chicken legs.
In a bowl, mix all marinade ingredients.
Add chicken, coat well, cover, and chill overnight.
Cook the Rempah
Blitz rempah ingredients until smooth.
Pour into a skillet. Add 750g water to rinse the blender and add that too.
Add lemongrass, kaffir lime leaves, and butter. Stir until butter melts.
Simmer until slightly reduced.
Add the Chicken
Place marinated chicken (with marinade) into the skillet, skin side down.
Cook for 20–30 mins, flipping halfway, until sauce thickens and nearly evaporates.
Remove chicken. Discard lemongrass.
Adjust sauce with gula melaka syrup, salt, or lime juice. This is your glaze.
Finish (2 Options) Smoker Method
Glaze chicken and smoke (I am using Nordic Ware's Personal Size Stovetop Kettle Smoker.) for 40 mins.
Serve with extra glaze, gula melaka syrup, and scallions.
Oven + Charcoal Method
Glaze and broil chicken 5–8 mins per side until lightly charred.
Smoke in a covered pot with hot charcoal and 2 TBSP butter for 15 mins.
Serve with glaze, syrup, and scallions.
I personally adore the smoker version...
The oven version tastes just as great...