Ayam Bakar, an Indonesian grilled chicken dish, is a fantastic addition to the repertoire of anyone who loves cooking easy recipes with bold flavors. This version keeps things simple, relying on easy-to-find ingredients while preserving the soul of the traditional dish. Perfect for those who want to enjoy an incredible meal without a complicated ingredient list or technique, this recipe uses bone-in, skin-on chicken thighs simmered in a fragrant sauce and finished with a smoky char on the grill. Let’s dive into this step-by-step tutorial to master this delicious flavor bomb.
Step 1: Prepping the Chicken Thighs
Start with six bone-in, skin-on chicken thighs. This cut is ideal because it’s perfect for both braising and grilling, ensuring tender meat with crispy skin. To help the thighs cook faster and allow the marinade to penetrate deeper, make three cuts on each thigh: one right down the center to the bone at a 90-degree angle, and one on either side about half an inch away from the center cut.
Step 2: Grinding the Aromatics
The heart of Ayam Bakar lies in its aromatic base. Gather a generous amount of sliced shallots (or substitute with onions if needed), garlic, and the lighter, more tender parts of lemongrass. Add fresh ginger for its warm, spicy notes. Traditionally, kefir lime leaves are used, but if you don’t have them, fresh lime leaves from a Mexican lime tree or a bit of lime zest will work just fine.
Place all these ingredients into a food processor or blender and grind into a fine puree. Be sure to stop and scrape down the sides a few times to get a smooth consistency.
Step 3: Caramelizing and Spicing the Aromatics
Heat a couple of tablespoons of vegetable oil in a skillet over medium-high heat and spread the aromatic puree evenly. Let it start to caramelize, which will bring out deep, sweet notes.
Next, add the dry spices: ground coriander, ground cumin, a touch of turmeric, white pepper (commonly used for this dish), and salt. Stir continuously for 3 to 4 minutes until the shallots and spices soften and toast slightly on the pan's bottom. The kitchen will fill with an irresistible aroma that promises a delicious meal ahead.
Step 4: Adding the Sauce Ingredients
Once the aromatics are beautifully caramelized, stir in the rest of the sauce components. Add a big spoonful of sambal, a ground chili paste that adds heat and complexity—you can substitute with fresh red chilies if preferred. Then, mix in brown sugar and soy sauce, which replace the thick, sweet Indonesian soy sauce that can be hard to find but are perfect substitutes.
Finish by adding a couple of bay leaves and about two cups of chicken broth (or water if necessary). Some recipes call for coconut water or coconut milk, but the broth keeps the dish lighter and balances the rich flavors nicely.
Bring the mixture to a boil, stirring to deglaze the pan and ensure nothing sticks.
Step 5: Simmering the Chicken
Place the chicken thighs skin-side down into the simmering sauce. Reduce the heat to low or medium-low for a gentle simmer. Before covering, baste the chicken with some sauce to coat it thoroughly—it’s a satisfying step that helps build flavor. Cover and let it simmer for 15 minutes.
After 15 minutes, uncover and flip the chicken over. Let it simmer uncovered for another 15 minutes. Keeping the lid off now lets you monitor the sauce and chicken closely.
During this time, baste the chicken occasionally or turn the pieces to coat them evenly in the sauce. Feel free to rearrange the chicken to ensure even cooking and flavor absorption.
Step 6: Reducing the Sauce and Finishing Cooking
The goal here is to have the chicken fully cooked just as the sauce thickens to your liking. This could mean reducing it to a thick, sticky glaze or leaving it a bit saucy for more moisture. If the chicken is nearly done but the sauce isn’t thick enough, raise the heat to medium to speed up the reduction.
It’s important not to overcook the chicken to the point it’s falling off the bone, as the final grilling step requires the meat to hold its shape.
Once the chicken is cooked, remove it from the sauce and let it rest while you reduce the sauce a bit more if needed. Then, return the chicken to the pan on low heat to keep warm.
Step 7: Chargrilling for That Signature Flavor
This step transforms the dish into the smoky, bittersweet delight Ayam Bakar is known for. Heat your charcoal grill until very hot and place the chicken pieces skin side down. Grill for about 60 seconds, then flip to check the char.
Because of the sugar and fat content, expect some flare-ups. Stay attentive and move pieces as needed to avoid burning. The goal is a nice blackened char—not burnt, but deeply smoky and flavorful.
If you like, brush the chicken with some of the sauce during grilling to enhance the glaze, but be careful as this can increase flare-ups.
Step 8: Serving and Garnishing
Once grilled to perfection, garnish the Ayam Bakar simply with sliced Fresno chilies and fresh cilantro leaves. Serve it over steamed rice and spoon extra sauce on top. While straining the sauce is an option, a rustic approach with the chunky sauce pieces adds charm and texture.
Adding a bit more sambal on the side gives an extra kick for those who like it hot.
This grilled chicken delivers a bold explosion of flavor that is truly a “flavor bomb.” Using all thighs makes this recipe user-friendly, as they stay juicy and tender without the risk of drying out like breasts might. Whether you’re a fan of Indonesian cuisine or just looking to add an exciting new grilled chicken recipe to your cooking easy recipes collection, this Ayam Bakar is a must-try.
For detailed ingredient amounts and a printable recipe, you can visit trusted cooking sites and enjoy this wonderful dish at home. Once you try it, it’s bound to become a regular part of your grilled chicken rotation.
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