Ayam Bakar Kecap

Happy Saturday 😊

I went to see the specialist today, to discuss more of my upcoming surgery. I was feeling positive when I left home, however once I arrived, I just floored. Crying uncontrollably and even snapped at my youngest 🫤 Too much in my mind, and it shouldn’t have been an excuse, but I was so overwhelmed.

I grilled this following chicken, prepared lunch for everyone, and then I just went upstairs to nap. My eyes were swollen from the cry and my nap wasn’t fun for once.

But hey, this following chicken is yummy, and everyone liked it. That’s most important to me 🙂

You can brown the chicken on bbq, using oven, or even air fryer. Whichever you prefer!

1.5 kg whole chicken

1/2 of a large sweet onion
6 large garlic
1 large thumb ginger
1/2 – 1 c water

1/4 tsp turmeric powder
1 tsp galangal powder
4-5 salam leaves (Indonesian bay leaf)
2 lemongrass
2 tbsp sunflower oil
1 large thumb tamarind paste
1 1/2 tbsp chicken bouillon powder
1 heaping tbsp kecap manis (Indonesian sweet soy sauce)
1/4-1/3 c packed dark brown sugar

Cut chicken in half, turning it into a butterfly shape

Place spices into a pot with oil

Turn onion, garlic, ginger and water into a fine paste, pour into the pot, saute/bring to boil, then stir in sugar and sweet soy sauce

Once sugar dissolved add in chicken to coat, then flip

Cook covered for 15 mins on low-med heat, take off lid, flip chicken. Cook covered for another 20 mins. Then take off lid, flip again, and cook for another 20 mins.

Grill to brown before serving.

Enjoy 😊

Print Recipe

Ayam Bakar Kecap

Indonesian Grilled Chicken

Servings: 0

Ingredients

• 1.5 kg whole chicken
• 1/2 of a large sweet onion
• 6 large garlic
• 1 large thumb ginger
• 1/2 – 1 c water
• 1/4 tsp turmeric powder
• 1 tsp galangal powder
• 4-5 salam leaves Indonesian bay leaf
• 2 lemongrass
• 2 tbsp sunflower oil
• 1 large thumb tamarind paste
• 1 1/2 tbsp chicken bouillon powder
• 1 heaping tbsp kecap manis Indonesian sweet soy sauce
• 1/4-1/3 c packed dark brown sugar

Instructions

• Cut chicken in half, turning it into a butterfly shape
• Place spices into a pot with oil
• Turn onion, garlic, ginger and water into a fine paste, pour into the pot, saute/bring to boil, then stir in sugar and sweet soy sauce
• Once sugar dissolved add in chicken to coat, then flip
• Cook covered for 15 mins on low-med heat, take off lid, flip chicken. Cook covered for another 20 mins. Then take off lid, flip again, and cook for another 20 mins.
• Grill to brown before serving.

Video