Ingredients

• 1 Chicken
• 6 Shallots
• 4 Garlic cloves
• 5 Red Chili Peppers
• 3 Candlenuts
• 1 tbsp Coriander Seeds
• 1 tsp Turmeric Powder
• 1 Ginger, inch
• 1 Galangal, inch
• 2 Lemongrass stalks
• 3 Kaffir Lime Leaves
• 3 tbsps Sweet Soy Sauce (Kecap Manis)
• 1 tsp Salt
• 200 mls (0.83 cup) Coconut Milk
• 2 tbsps Vegetable Oil

Instructions

1. Cut the whole chicken into serving pieces and set aside.
2. In a blender, combine shallots, garlic, red chili peppers, candlenuts, coriander seeds, turmeric powder, ginger, and galangal. Blend until smooth, adding a bit of vegetable oil if necessary to help the blending process.
3. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the blended spice paste, lemongrass, and kaffir lime leaves. Sauté until fragrant, about 5-7 minutes.
4. Add the cut chicken pieces to the pan, stir to coat the chicken with the spice paste.
5. Pour in the coconut milk and add the sweet soy sauce and salt. Stir well to combine.
6. Simmer the chicken in the coconut milk mixture on low heat for about 30-40 minutes, or until the chicken is cooked through and tender.
7. Preheat a grill. Grill the chicken pieces over medium heat, basting with the remaining sauce, until the chicken is nicely charred and caramelized, about 5-10 minutes on each side.
8. Serve the grilled chicken with steamed rice and a side of sambal (chili paste) if desired.

Notes

• Ayam Bakar is a popular Indonesian dish featuring marinated and grilled chicken with rich, savory flavors.
• You can adjust the level of spiciness by varying the amount of chili used in the marinade.