Ayam Bakar Madu
- Daniel
- Apr 24
- 3 min read
Updated: 5 days ago
Some of the best recipe tweaks come from right at home. After trying my Udang Bakar Madu (honey-glazed grilled shrimp), my daughters casually suggested, "You know what would be even better? Chicken."
At first, I hesitated—but they were absolutely right. The result? A succulent, slow-baked chicken dish that takes that same sticky, smoky-sweet marinade and turns it into something comforting, juicy, and downright addictive. Plus, it’s a little more budget-friendly and easier for weeknight dinners.
I slow bake this because the marinade—packed with soy sauce, honey, and aromatics—burns easily on direct heat. Instead, gentle oven baking lets the flavors infuse into the chicken while keeping it moist and tender.
The final roast gives just enough char, and when you glaze and reduce those pan juices into a rich sauce? Magic. You don’t need a fancy grill or smoker—just your oven and a bit of patience.
There may not be a formal origin story to this specific dish, but it takes cues from Indonesian grilled dishes like ayam bakar madu, where sweet and savory marinades meet the smoky intensity of grilling.
This is my twist—apartment-friendly, kid-approved, and easy enough for anyone to try. Whether you serve it over rice or wrap it in flatbread, I hope you’ll give it a go. Let your oven do the slow magic—you won’t regret it.
Ingredients:
(Serve 1)
Chicken:
Boneless Chicken Thighs, 4 Skin-on
Sea Salt, Pinch
White Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 2"
Shallots Finely Minced, 4
Chili Powder, 2 TBSP Adjust To Preference
Soy Sauce, 2 TBSP
Oyster Sauce, 1 TBSP
Pure Honey, 3 TBSP
Glaze:
Pure Honey, 3 TBSP
Liquid Smoke Preferably Stubb's, 1 TBSP
Kecap Manis Homemade, 1 TBSP
Scallions Coarsely Chopped, For Garnishing
Equipment:
Oven
Sauce Pot
Directions:
Please visit my "How To Make Kecap Manis" page for the recipe.
Prepare the chicken.
Transfer everything to a large mixing bowl.
Toss and combine well, making sure the chicken is well coated.
Cover with cling film and marinate in the fridge for at least 4 hrs.
Prepare the glaze.
Mix honey, liquid smoke and kecap manis until well combined in a bowl.
Bake and roast the chicken.
Preheat the oven to 90 degrees celsius or 195 fahrenheit.
Transfer the chicken to a baking tray lined with parchment paper.
Rub the chicken with any leftover marinade.
Wack in the oven and bake for 6 mins.
Remove from the oven and brush the chicken with the glaze.
Wack in the oven and bake for 6 mins.
Remove this process for another 3 more times, a total of 30 mins baking time or 5 times.
After glazing the chicken, roast the chicken at 200 degrees celsius or 395 fahrenheit for 6 to 10 mins or until lightly charred.
Remove the chicken and place on a plate to rest.
Transfer the juices from the baking tray to a sauce pot, including any leftover glaze.
Give it a mix and bring it up to a simmer.
Slice the chicken and transfer to serving plates.
Add any juices from the plate to the sauce pot as well.
Continue cooking until reduced and thickened.
The sauce should coat the back of a spoon.
Drizzle the sauce over the chicken and garnish with some scallions.
Serve immediately over some rice.
Succulent...
Chickenlicious...
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