Can I use boneless, skinless chicken?
Yes, but the cooking time will be shorter, and the flavor might be slightly less rich without the bone and skin.
DINNER
Indonesian Grilled Chicken with Sweet Soy Glaze (Ayam Bakar)
This Indonesian Grilled Chicken, known as Ayam Bakar, features succulent chicken marinated in aromatic spices and grilled to perfection. A rich, sweet soy glaze is brushed on during cooking, creating a beautifully caramelized and flavorful dish that's a true taste of Indonesia.
HOW TO MAKE IT
Let's cook.
01
Pat chicken thighs dry with paper towels. In a large bowl, combine the chicken with 1 tablespoon of vegetable oil, coriander powder, turmeric powder, white pepper, and salt. Mix well to coat the chicken evenly. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
02
Prepare the sweet soy glaze: In a small bowl, whisk together kecap manis, minced garlic, and grated ginger.
03
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04
Place the marinated chicken thighs skin-side down on the hot grill. Grill for 8-10 minutes per side, or until the skin is nicely charred and the chicken is cooked through to an internal temperature of 165°F (74°C).
05
During the last 10 minutes of grilling, brush the chicken generously with the sweet soy glaze every 2-3 minutes, turning frequently to ensure even coating and prevent burning. The glaze should caramelize beautifully.
06
Remove the grilled chicken from the heat and let it rest for 5 minutes before serving.
About This Recipe
This Indonesian Grilled Chicken, known as Ayam Bakar, features succulent chicken marinated in aromatic spices and grilled to perfection. A rich, sweet soy glaze is brushed on during cooking, creating a beautifully caramelized and flavorful dish that's a true taste of Indonesia.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add 1/2 teaspoon of ground cumin to the marinade. If you don't have a grill, you can bake the chicken in an oven at 400°F (200°C) for 30-35 minutes, then broil for 3-5 minutes per side, brushing with glaze, until caramelized and cooked through.
Easy Substitutions
Chicken drumsticks or bone-in chicken breasts can be used instead of thighs, adjusting cooking times accordingly. If kecap manis is unavailable, you can make a substitute by simmering 1/2 cup of regular soy sauce with 2 tablespoons of brown sugar until slightly thickened.
Storage & Reheating
Store leftover Ayam Bakar in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through.
Serving Suggestions
Serve with steamed white rice, a side of fresh cucumber and tomato slices, and a dollop of spicy sambal. It also pairs wonderfully with a simple Indonesian-style salad or a refreshing glass of iced tea.
Common Mistakes
1. Not patting the chicken dry: This prevents the marinade from adhering properly and inhibits crispy skin. 2. Overcooking the chicken: Leads to dry, tough meat. Use a meat thermometer to ensure it reaches 165°F (74°C). 3. Burning the glaze: Kecap manis contains sugar, which can burn quickly. Brush the glaze on only during the last 10 minutes of cooking and turn frequently. 4. Not marinating long enough: A short marinade won't allow the flavors to penetrate the chicken.
Frequently Asked Questions
What is kecap manis?
Kecap manis is a sweet Indonesian soy sauce, thicker and more syrupy than regular soy sauce, with a distinct molasses-like flavor.
Can I prepare this ahead of time?
You can marinate the chicken for up to 24 hours in the refrigerator. The glaze can also be made a day in advance and stored in the fridge.
What kind of grill works best?
A charcoal grill imparts the best smoky flavor, but a gas grill or even a grill pan can be used effectively.
MORE TO KNOW
Ayam Bakar is a staple in Indonesian cuisine, often enjoyed with rice and various sambals. The key to its distinctive flavor is the balance of savory spices in the marinade and the rich, sweet, and slightly sticky kecap manis glaze. Achieving a good char on the chicken skin while keeping the meat juicy is crucial for authentic taste and texture. Don't be shy with the glaze; multiple layers build depth of flavor and a beautiful sheen.
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