Ayam bakar (sweet soy grilled chicken)

An Indonesian and Malay grilled chicken: first poached tender in a spiced liquid, then brushed with sweet soy sauce and grilled over charcoal, so it's sticky-caramelised outside and tender inside.

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Method

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1. Blend the spice paste ingredients smooth.
2. Fry the paste in the oil for 4 minutes with the lemongrass and lime leaves, then add the chicken and toss. ⏱ Timer: 4 min
3. Pour in the water, add the tamarind, salt and 3 tbsp sweet soy sauce, and simmer covered for 25 minutes, then uncovered until the liquid cooks down into a thick glaze (about 10 minutes). ⏱ Timer: 25 min
4. Let the chicken sit in the glaze for at least 1 hour (or overnight in the fridge). ⏱ Timer: 1 h
5. Mix the glaze with the remaining soy sauce and the melted butter.
6. Grill the chicken on a hot barbecue or griddle pan, 5-6 minutes per side, brushing several times with the glaze, until caramelised and lightly charred. ⏱ Timer: 5 min
7. Serve with rice, cucumber and sambal.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Also works on the oven grill setting at 220°C for 15-20 minutes.
• The pre-poaching ensures the meat is fully cooked, so the grill just sets the glaze.

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• Jerk chicken (Jamaican spiced grilled chicken) · Spanish & Portuguese
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More southeast asian ideas

• Chicken adobo (braised chicken in vinegar and soy sauce)
• Chicken inasal (lemongrass-vinegar grilled chicken with annatto oil)
• Chicken afritada (tomato chicken stew with potatoes and peppers)
• Ginataang manok (chicken in coconut milk with ginger)
• Lechon manok (whole roast chicken with lemongrass)
• Chicken curry Filipino style (coconut chicken curry with potatoes)

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