Grilled Indonesian Spice-Rubbed Chicken

Grilled Indonesian Spiced Chicken (Ayam Bekakak)

Ingredients:

• 1 whole chicken
• 4 bay leaves
• 2 stalks lemongrass, smashed
• 1 piece galangal, smashed
• 3 kaffir lime leaves
• 5 shallots
• 4 cloves garlic
• 3 candlenuts
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1 piece turmeric, about 1-inch
• 1 piece ginger, about 1-inch
• Brown sugar, to taste
• Water, for cooking
• Salt, to taste
• Sweet soy sauce (kecap manis), for basting

Instructions:

1. Prepare the Chicken: Clean the chicken thoroughly and marinate it in a mixture of salted water for 45 minutes. Grind together garlic and turmeric until smooth.

2. Prepare the Spice Paste: In a blender or food processor, blend together shallots, garlic, candlenuts, coriander seeds, cumin seeds, turmeric, and ginger until it forms a smooth paste.

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3. Sauté the Spice Paste: Heat a little oil in a pan over medium heat. Sauté the spice paste until fragrant.

4. Cook the Chicken: Add the chicken to the pan along with enough water to cover it halfway. Add bay leaves, lemongrass, galangal, kaffir lime leaves, brown sugar, salt, and sweet soy sauce. Cook over medium heat until the liquid reduces and the chicken absorbs the flavors, about 30-40 minutes. Ensure the chicken is cooked through.

5. Grill the Chicken: Preheat a grill or use a stovetop grill pan. Grill the chicken until golden brown and cooked through, basting with a mixture of sweet soy sauce and a little of the cooked spice paste for extra flavor.

6. Serve: Once grilled, serve the chicken hot with sambal terasi (shrimp paste chili sauce) and fresh vegetables like cucumber, cabbage, and basil leaves.

Notes:

• This Indonesian grilled chicken, known as Ayam Bekakak, is bursting with aromatic flavors from the blend of spices and herbs. Perfect for a flavorful meal served with traditional condiments and fresh greens.