Ayam Bakar Solo: A Traditional Indonesian Grilled Chicken Recipe
Discover the rich and aromatic flavors of Indonesia with this traditional recipe for Ayam Bakar Solo, a beloved dish from the Solo region known for its succulent grilled chicken infused with a blend of spices and sweet soy sauce. This recipe will guide you through the steps to create a perfectly marinated, tender chicken with a delightful smoky char.
Ingredients:
- 1 whole kampung chicken (or approximately 1 kg of broiler chicken)
- Coconut water, for braising
- 2 tablespoons sweet soy sauce (kecap manis)
- 2 bay leaves (daun salam)
- 4 kaffir lime leaves (daun jeruk)
- 1 stalk lemongrass (sereh)
- 1 tablespoon finely chopped palm sugar (gula merah)
- For the Spice Paste:
- 8 shallots (bawang merah)
- 6 cloves garlic (bawang putih)
- 2 candlenuts (kemiri)
Instructions:
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Prepare the Spice Paste:
- In a food processor or mortar and pestle, blend the shallots, garlic, and candlenuts into a smooth paste. This mixture will form the aromatic base of your marinade.
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Marinate the Chicken:
- Rub the entire chicken with the spice paste, ensuring it is thoroughly coated. Allow the chicken to marinate for about 20 minutes, letting the flavors penetrate the meat.
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Braise the Chicken:
- In a large pot, combine the coconut water, palm sugar, sweet soy sauce, salt to taste, bay leaves, kaffir lime leaves, and lemongrass. Add the marinated chicken to the pot.
- Cook the chicken over medium heat until it becomes tender and the sauce has reduced to a thick, rich consistency. This process is known as “ungkep” and is crucial for infusing the chicken with deep flavors.
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Grill the Chicken:
- Preheat your grill or a heavy skillet over medium heat. If using a charcoal grill, ensure the coals are hot and have a nice, even heat.
- Remove the chicken from the braising liquid and place it on the grill. Grill the chicken, turning occasionally, and baste it with any remaining marinade to keep it moist and flavorful. Cook until the skin is crispy and has a nice char, and the internal temperature of the chicken reaches 165°F (74°C).
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Serve:
- Once grilled to perfection, remove the chicken from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring the meat remains tender.
- Carve the chicken into pieces and serve hot. Enjoy this dish with steamed rice or your favorite side dishes.
Tips:
- For an extra layer of flavor, consider marinating the chicken overnight in the refrigerator.
- If you prefer a spicier kick, you can add chili peppers to the spice paste.
- The braising liquid can also be reduced further to make a flavorful sauce to drizzle over the grilled chicken.
This Ayam Bakar Solo recipe is a wonderful way to bring a taste of Indonesian cuisine to your table. With its blend of spices and sweet soy sauce, it’s sure to impress family and friends alike. Enjoy the rich, smoky flavor and tender texture of this traditional grilled chicken dish!
