Ayam Bakar (Indonesian Grilled Chicken)
Fragrant, smoky, and deeply spiced, Ayam Bakar is a beloved Indonesian grilled chicken dish. The chicken is first marinated in a rich blend of spices and aromatics, simmered until tender, then grilled or broiled until beautifully caramelized. It’s a perfect balance of bold flavors and comforting warmth — a must-try for lovers of Southeast Asian cuisine.
Origin Ayam Bakar (Indonesian Grilled Chicken)
Ayam Bakar means “grilled chicken” in Indonesian. You’ll find it served everywhere from street food stalls to family gatherings across Indonesia and Malaysia, often accompanied by sambal (spicy chili paste) and steamed rice.
What I Love About This Recipe
The marinade is packed with classic Southeast Asian flavors—ginger, garlic, turmeric, coriander, and sweet soy sauce—so the chicken is deliciously savory and just a little sweet.
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Ayam Bakar (Indonesian Grilled Chicken)
Course: Main CourseCuisine: IndonesianDifficulty: Medium4
servings30
minutes40
minutes320
kcalAyam Bakar is a flavorful Indonesian grilled chicken dish that’s marinated in a rich blend of spices including garlic, shallots, coriander, turmeric, and sweet soy sauce (kecap manis), then grilled to smoky perfection. The result is juicy, caramelized chicken with layers of sweet, savory, and slightly spicy notes. Often served with rice, sambal, and fresh vegetables, it’s a beloved comfort food across Indonesia.
Ingredients
2½–3 lbs bone-in chicken pieces (thighs, drumsticks, or whole legs)
4 cloves garlic, chopped
2 shallots, chopped
1-inch piece fresh ginger, chopped
1-inch piece fresh turmeric or 1 tsp ground turmeric
2 tsp ground coriander
1 tsp salt
½ tsp ground white or black pepper
2 tbsp vegetable oil
2 tbsp coconut milk (optional, for richness)
2 tbsp Indonesian sweet soy sauce (kecap manis), plus more for basting
1 cup water
Directions
- In a blender or food processor, combine garlic, shallots, ginger, turmeric, coriander, salt, pepper, and vegetable oil. Blend into a smooth paste.
- Place the chicken pieces in a large bowl or pot. Rub the spice paste all over the chicken.
- Pour in coconut milk (if using), sweet soy sauce, and water. Stir to coat the chicken well.
- Cover and marinate at least 30 minutes (or up to overnight in the refrigerator).
- Cook and Grill:
- Bring the chicken and marinade to a simmer over medium heat. Cover and cook 20–25 minutes, turning occasionally, until chicken is cooked through and tender.
- Preheat a grill or broiler to medium-high heat.
- Transfer chicken to the grill and cook 3–5 minutes per side, basting with extra sweet soy sauce, until the skin is caramelized and slightly charred.
- Serve hot with steamed rice and sambal.v
Notes
- If you don’t have kecap manis, mix 1 tbsp soy sauce with 1 tbsp brown sugar as a substitute.
- This recipe also works beautifully with boneless chicken thighs—just reduce the simmering time by about 5–7 minutes.
- For extra heat, add 1–2 chopped red chilies to the marinade.
