Ayam Bakar

• Bone-in chicken pieces, skin-on 1 kg (2.2 lb)

  Thighs and drumsticks take the simmer-and-grill method best and stay juicy.. Substitute: Boneless chicken thighs (simmer 5 minutes less).

  How to choose: Plump pieces with unbroken skin and no strong smell.

  How to prepare: Pat dry; slash twice across the thickest part.

  Required
• Shallots 100 g (about 6)

  The sweet onion base of the bumbu paste; a little is kept back for the sambal.. Substitute: 1 small onion, finely chopped.

  How to choose: Firm, heavy shallots with dry, papery skins.

  How to prepare: Peel; use 80 g for the paste and 20 g for the sambal.

  Required
• Garlic 25 g (5 cloves)

  Adds depth and pungency to the paste.. Substitute: 1 teaspoon garlic powder.

  How to choose: Firm, heavy cloves with tight skins.

  How to prepare: Peel and crush.

  Required
• Candlenuts 15 g (4 nuts)

  Give the paste its rich, creamy body; they must be cooked, never eaten raw.. Substitute: Macadamia nuts, or 1 tablespoon peanut butter.

  How to choose: Pale, whole nuts with no rancid smell.

  How to prepare: Soak in hot water for 10 minutes, then drain.

  Required
• Ground turmeric 5 g (1 teaspoon)

  Colours the paste golden and adds warm, earthy flavour.. Substitute: 10 g fresh turmeric root, peeled.

  How to choose: Bright yellow-orange powder with a strong smell.

  How to prepare: Measure level.

  Required
• Ground coriander 5 g (1 teaspoon)

  The warm, citrusy backbone of Indonesian spice pastes.. Substitute: 1 teaspoon ground cumin.

  How to choose: Freshly ground if possible; it should smell warm and lemony.

  How to prepare: Measure level.

  Required
• Fresh galangal 15 g (1 thumb)

  Sharp, piney and citrusy — the distinctive note of the paste.. Substitute: Fresh ginger root.

  How to choose: Firm, pale root that snaps cleanly.

  How to prepare: Peel and slice thinly.

  Required
• Lemongrass 10 g (1 stalk)

  Adds a fresh lemon lift to the rich paste.. Substitute: 1 teaspoon lemon zest.

  How to choose: Firm stalks with a strong lemon smell at the base.

  How to prepare: Trim the woody top; slice the pale base thinly.

  Required
• Tamarind paste 15 g (1 tablespoon)

  A little sourness that balances the sweet glaze.. Substitute: 1 tablespoon lime juice.

  How to choose: Thick, dark paste with no added sugar.

  How to prepare: Measure out.

  Required
• Kecap manis (sweet soy sauce) 60 ml (4 tablespoons)

  Indonesia's thick, sweet soy sauce — the glaze that defines ayam bakar.. Substitute: Soy sauce mixed with 1 tablespoon brown sugar.

  How to choose: A thick, syrupy kecap manis, not thin soy sauce.

  How to prepare: Measure out.

  Required
• Palm sugar 20 g (1 tablespoon)

  Gentle caramel sweetness for the simmering sauce.. Substitute: Brown sugar.

  How to choose: Soft, dark palm sugar that crumbles easily.

  How to prepare: Grate or chop finely.

  Required
• Vegetable oil 15 ml (1 tablespoon)

  Binds the paste and helps it fry gently in the pan.. Substitute: Coconut oil or rapeseed oil.

  How to choose: A neutral-flavoured oil.

  How to prepare: Measure out.

  Required
• Red chillies 50 g (3 chillies)

  Heat for the paste and the fresh sambal.. Substitute: 1 teaspoon chilli flakes.

  How to choose: Glossy, firm chillies with a strong smell.

  How to prepare: Use 20 g in the paste and 30 g in the sambal; deseed for a milder heat.

  Required
• Tomato 60 g (1 small)

  Juicy base for the fresh sambal.. Substitute: 2 tablespoons tomato passata.

  How to choose: Ripe, soft tomato with a sweet smell.

  How to prepare: Chop roughly.

  Required
• Shrimp paste (terasi) 5 g (1 teaspoon)

  A tiny amount gives the sambal its deep, savoury character.. Substitute: 1 teaspoon fish sauce.

  How to choose: A small block of dark, firm terasi.

  How to prepare: Toast briefly in a dry pan until fragrant, then crumble.

  Optional
• Lime juice 30 ml (2 tablespoons)

  Fresh acidity that brightens the sambal.. Substitute: Lemon juice.

  How to choose: Heavy, thin-skinned limes that give easily when squeezed.

  How to prepare: Squeeze fresh; avoid bottled juice.

  Required
• Fine sea salt 5 g (1 teaspoon)

  Seasons the simmering sauce; the kecap manis already adds salt, so measure carefully.. Substitute: Kosher salt.

  How to choose: Fine, dry crystals.

  How to prepare: Measure level.

  Required
• Bay leaves 2 leaves

  A subtle herbal note in the simmering sauce.. Substitute: 1 dried bay leaf.

  How to choose: Whole, unbroken leaves.

  How to prepare: Rinse and add whole; remove before serving.

  Optional
• Water 300 ml (1¼ cups)

  For simmering the chicken in the paste.. Substitute: Chicken stock.

  How to choose: Fresh tap water.

  How to prepare: Measure out.

  Required

Estimated cost: Moderate — about $3–4 per serving at home (USD)

info Made the traditional way: simmered in spice paste first, then grilled over heat and brushed with kecap manis.

Execution Methodology & Culinary Technique

1. 1

   Blend the Bumbu Spice Paste

   10 Mins No heat

   Put 80 g of the shallots with the garlic, candlenuts, turmeric, coriander, galangal, lemongrass, 20 g of the chillies, tamarind and oil in a blender and pulse to a smooth, spoonable paste, adding a splash of water if it will not turn. It should smell warm, citrusy and deeply savoury.

   A smooth paste coats the chicken evenly and simmers into a sauce, so blend until no large pieces of shallot remain.

   Done when: A thick, golden-brown paste that coats a spoon.

2. 2

   Rub & Marinate the Chicken

   10 Mins + 30 Mins Rest Fridge, 4°C (40°F) or below

   Pat the chicken pieces dry and cut two shallow slashes into the thickest part of each piece. Rub the paste into every slash and fold, massaging it well into the skin. Cover and chill for 30 minutes so the flavour reaches the bone.

   Dry skin takes the paste better and crisps up on the grill, so pat the pieces really dry first.

   Done when: Every piece evenly coated, paste worked into the slashes.

3. 3

   Simmer Until Tender

   20 Mins Medium heat, gentle simmer

   Put the chicken and all the paste in a wide pan with 300 ml of water, the palm sugar, salt and bay leaves. Bring to a gentle simmer, cover, and cook for about 20 minutes, turning once, until the chicken is nearly cooked through and the sauce has thickened. Lift the chicken out and keep the sauce for glazing.

   Simmering first is what makes ayam bakar different from plain grilled chicken — the spice flavour cooks right into the meat.

   Done when: Chicken nearly cooked, sauce thick enough to coat a spoon.

4. 4

   Grill & Glaze with Kecap Manis

   15 Mins Medium-high heat, ~200°C (400°F)

   Stir the kecap manis into the reserved sauce to make the glaze. Oil the grill grates and lay the chicken on, skin-side down. Grill for 6–7 minutes, brush generously with glaze, turn, and grill for another 6–8 minutes, brushing again, until the skin is dark, glossy and lightly charred at the edges and a thermometer reads 74°C (165°F) at the thickest part.

   Brush the glaze on late and often — the sugar in kecap manis burns fast, so glaze in the last minutes, not at the start.

   Done when: Dark, glossy, lightly charred skin; clear juices; 74°C (165°F) inside.

5. 5

   Make the Sambal & Serve

   5 Mins No heat

   While the chicken rests, pound the remaining 30 g of chillies with the tomato, the remaining 20 g of shallots, the shrimp paste and the lime juice into a coarse, fresh sambal. Serve the chicken hot with the sambal, steamed rice, cucumber and tomato.

   Pound the sambal coarse, not smooth — the texture is part of its fresh, bright bite.

   Done when: A coarse red sambal, juicy and fragrant.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Chicken supplies B vitamins, selenium and zinc; chillies, tomato and lime add vitamin C, and turmeric and coriander add iron and manganese.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA satisfying dinner — about 49.1 g protein per serving, best with rice, sambal and fresh vegetables.
• ChildrenChildren can enjoy a mild version: leave the chillies out of the paste and serve the sambal on the side for adults only.
• ElderlySofter meat suits older eaters; use boneless thighs and cut the chicken into strips before serving.
• Pregnant womenPregnant women should eat it only when the chicken is cooked right through to 74°C (165°F) and piping hot.
• Breastfeeding womenBreastfeeding women can eat it as part of a varied diet; the spice level is a matter of personal comfort.
• AthletesAthletes get a protein-rich grilled main with little added starch, easy to pair with extra rice after training.
• Weight gainFor weight gain, add a generous portion of rice and a fried egg on the side.
• Weight lossFor weight loss, remove the skin, go easy on the sweet glaze, and fill half the plate with cucumber and lalapan.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesThe kecap manis glaze and palm sugar add about 16.7 g of sugar per serving, so brush the glaze on lightly and keep the rice portion modest. Ask your clinician about portions.
• High blood pressureSodium is about 1142 mg per serving, largely from kecap manis and salt; use a lighter hand with the glaze if salt is a concern. Ask your clinician about portions.
• Kidney diseaseThe dish is high in protein and sodium, so people with kidney disease should keep portions small and check with their clinician.
• GoutChicken is moderate in purines; a smaller portion with more vegetables is the safer way to enjoy it. Ask your clinician about portions.
• Stomach issuesChilli heat and sambal can irritate a sensitive stomach; use a mild version without chillies. Ask your clinician if symptoms persist.
• Cardiovascular diseaseSkin-on chicken is high in saturated fat, so removing the skin and grilling rather than frying keeps it lighter. Ask your clinician about portions.
• Fatty liverThe sweet glaze adds sugar, so keep the glaze thin and watch the rice portion. Ask your clinician about portions.
• Food allergiesContains soy (kecap manis), shrimp (shrimp paste) and tree nuts (candlenuts). Check the kecap manis label for wheat if you are coeliac. Ask your clinician if you have a known allergy.
• Special therapeutic dietsOn a therapeutic diet, ask your clinician or dietitian whether the sodium, sugar and fat levels fit your plan.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool the chicken within 2 hours and store in a covered container; keep the sambal separate.

In the fridge

Keeps 3 days in the fridge at 4°C (40°F) or below.

In the freezer

Up to 3 months in a sealed bag or container; thaw overnight in the fridge.

How to reheat

Reheat in a hot oven at 190°C (375°F) until steaming hot throughout, to 74°C (165°F); brush with a little kecap manis to keep the glaze glossy.

Freezing recommended

Yes — cooked ayam bakar freezes well.

Signs it has spoiled

A sour smell, slimy skin or grey, dull meat means it should be thrown away.