Indonesian grilled chicken. Remove the chicken from the marinade; discarding marinade,. Nutrition Facts Indonesian Grilled Chicken Recipe The Sambal chicken can be quickly be grilled in whole pieces, or if you have more time, cut the chicken into bite-sized pieces, then skewer. Sambal Olek, an Indonesian style red chile paste is available at most grocery stores and it's the secret to this great flavor.

Heat up oil in a large wok or pan, and fry off the spice paste until fragrant and dry. Add the chicken and make sure to seal the chicken in the spice paste. Ayam Bakar (Indonesian Grilled Chicken) has several versions in Indonesia.

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, indonesian grilled chicken. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Remove the chicken from the marinade; discarding marinade,. Nutrition Facts Indonesian Grilled Chicken Recipe The Sambal chicken can be quickly be grilled in whole pieces, or if you have more time, cut the chicken into bite-sized pieces, then skewer. Sambal Olek, an Indonesian style red chile paste is available at most grocery stores and it's the secret to this great flavor.

Indonesian grilled chicken is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It is easy, it is quick, it tastes yummy. They're nice and they look wonderful. Indonesian grilled chicken is something which I've loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook indonesian grilled chicken using 20 ingredients and 5 steps. Here is how you can achieve that.

Composition of Indonesian grilled chicken:

Give 1 of chicken, cut into 8 or as prefer (or fillet breast).
Prepare 1 tbsp of lemon juice for chicken.
You need of A. blends with blender/FP till smooth.
Need 5 - red chillies - cut.
Provide 5 for Thai/bird chillies.
Prepare 5 shallots (UK shallot is quite is big) - cut.
Require 4-5 garlic - cut.
Prepare 2 tsp ginger.
Give 1 tsp for galangal mince (optional).
Need 6 - candlenuts (optional, can be subtitute w/ cashew nut).
Give 1 tsp of knorr powder chicken stock (optional).
You need 1 tsp of himalayan salt (add if need it).
Provide 1 tsp of white peppper.
You need 3 - tbp sweetener or sugar.
You need Other ingredients.
You need 3 for kaffir lime leave.
Provide 3 bay leaves.
You need 5 tbsp for kecap manis.
Need 150 ml for water.
Need 1 for lemon to squeeze.

Each region has its own version. Ayam Bakar Solo from Solo is sweeter than other regions while Ayam Bakar Padang from Padang is spicier. The spices used could also be different from region to region. Some families also have their own family recipe.

Indonesian grilled chicken steps:

Clean the chicken, marinate with lemon juice and a bit of salt for about 15 minutes. wash and dry..
Turn the wok on high heat, put all the chicken, all the blends ingredients, kaffir and bay leaves and mix well till all corporated.Move the heat to medium. Add water, kecap manis, mix well. If possible, put the chicken with boned in the bottom of the wok..
Now close the wok with lid on medium heat. leave this and check every 20-25 minutes. This should take about 45 minutes (3 time checking). When you check, try use spatula to scrap the bottom of the wok, making sure it does not stick. When the water reduce to half, dont close the wok. and let it simmer for another 20 minutes - or till no really thicken. sprinkle some lemon juice, and let it cool. do not throw the remaining sauce, keep this together with the chicken.
You can put this in fridge and it will last about 3-4 days. you can also freeze it..
When you want to serve, take it out and grill (or fry) them for about 15-20 minutes. I like to smear the chicken with the left over sauce during the grill..

I have a weakness for Indonesian grilled chicken (or Ayam Bakar as you will often find on Indonesian menus) - the char and smokiness from the caramelized chicken skin, the sweet aromatic spices, the distinctive taste of kecap manis (sweet soy sauce) combined with the heat from the savoury sambal belacan, all complemented with a mound of steamed white rice. Add the limes to the foil and grill the chicken until the juices run clear when an inner thigh is. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Remove chicken from marinade; discard marinade. Place chicken and bell pepper on grill rack over medium heat.

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