Recipes › Ayam Bakar

Ayam Bakar

By Rani Nurani · Published 2 November 2026

Ayam bakar is about the glaze: a fried spice paste loosened with kecap manis that caramelises on heat. Par-cook the chicken first so sugar does not burn before the meat is done.

Ingredients

• 1 whole chicken, jointed (~1.4 kg), or 8 bone-in thighs
• 6 shallots, 5 garlic cloves
• 3 candlenuts (or 4 macadamias), toasted
• 2 cm ginger, 2 cm galangal
• 2 lemongrass stalks, white part, sliced
• 1 teaspoon ground coriander, ½ teaspoon turmeric
• 3 tablespoons oil
• 4 tablespoons kecap manis
• 1 tablespoon tamarind water
• 1 teaspoon salt, 1 teaspoon palm sugar
• Lime and sambal to serve

Method

1. Blend aromatics with a splash of oil into a smooth paste.
2. Fry paste in oil 8 minutes until fragrant and oil separates. Stir in kecap manis, tamarind, salt and palm sugar. Cool.
3. Rub half the glaze over chicken. Rest 30 minutes (or overnight).
4. Steam or simmer chicken 15–20 minutes until nearly cooked. Drain.
5. Grill over medium heat, brushing with remaining glaze, 8–12 minutes until lacquered and cooked through. Rest 5 minutes.

Notes and tips

• Macadamias stand in for candlenuts outside Indonesia.
• Oven method: roast at 200°C on a rack, baste twice, finish under the grill.
• Thighs stay juicier than breast if you go boneless.

Cooked it? Tell us how it went on the contact page — corrections and regional variations are always welcome.

Common mistakes

• Glazing only on a ripping-hot grill Sugar blackens before bone-in meat cooks — par-cook first.
• Underfried paste Raw shallot-garlic paste tastes harsh under sweet soy.
• No rest Resting keeps juices in the meat.

Frequently asked questions