Method
- Toast the coriander seeds and white pepper in a dry pan for 90 seconds until aromatic. Cool. Grind to powder.
- Blend shallots, garlic, candlenuts, ginger, galangal, turmeric and chilies to a smooth paste with a splash of water.
- Heat oil in a wide pot. Fry the bumbu paste with the ground spices for 5 minutes until the colour deepens and the oil starts to surface. Add lemongrass, kaffir lime, coconut milk, kecap manis (half), palm sugar and salt.
- Add the chicken pieces. Simmer covered, basting occasionally, for 35 minutes. The chicken should be tender, the spice paste reduced to a thick coat.
- Lift out the chicken; reserve 4 tbsp of the cooking sauce. Mix this reserved sauce with the remaining kecap manis to make a basting glaze.
- Grill the chicken over hot charcoal (or a very hot ridged pan), basting frequently with the glaze. 3 minutes per side, turning twice. The chicken should char in patches and turn deep mahogany. Serve with the remaining cooking sauce poured over, sambal terasi on the side, and steamed rice.
Common questions
Can Ayam Bakar be made ahead?
Ayam Bakar is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is Ayam Bakar spicy?
Ayam Bakar as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Ayam Bakar vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Ayam Bakar to make at home?
Ayam Bakar sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can Ayam Bakar be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Ayam bakar — literally 'burnt chicken' — is the Indonesian sweet-savoury barbecue tradition. The two-step technique (simmer first, then grill) is the marker: the simmer cooks the chicken through and infuses the bumbu, the grill caramelises the kecap manis into the famous lacquered black exterior. Most Indonesian regions have their version; Padang's is spicier, Bali's uses sambal matah, Yogyakarta's is sweeter. The street version uses bamboo-clip fans to coax charcoal heat — the visible smoke at warungs is part of the aesthetic.
