Grilled Spiced Chicken with Sweet Soy Glaze (Nasi Ayam Bakar Kecap Rempah)

Nasi Ayam Bakar Kecap Rempah: A Flavorful Grilled Chicken Delight

Ingredients:

• 2 kg chicken
• 150 grams palm sugar
• Kecap (soy sauce) (I use ABC kecap, priced around 2000 IDR)
• Spices to Crush:
  • 3 cm galangal (laos)
  • 2 stalks lemongrass (sereh)
  • 2 cm ginger (jahe)
• Ground Spices:
  • 10 cloves garlic
  • 15 shallots
  • 1 tablespoon roasted coriander seeds (ketumbar sangrai)
  • Turmeric, to taste
  • 5 candlenuts (kemiri)
• Additional Spices:
  • 4 cloves
  • 5 cm cinnamon stick (only 1 piece)
  • 2 bay leaves (daun salam)
  • 3 lime leaves (daun jeruk)
  • 1 teaspoon tamarind (a smear of asam)
  • 1 sachet chicken bouillon powder (kaldu bubuk)
• For Garnish:
  • Fresh cilantro or parsley (optional)
  • Sliced red chilies (optional)
• Instagram: @nacys_oleholehbandung

Instructions:

1. Prepare the Spice Paste:

   • In a blender, combine garlic, shallots, roasted coriander seeds, turmeric, and candlenuts. Blend until smooth to create the spice paste.

2. Marinate the Chicken:

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   • Place the chicken in a large bowl. Add the spice paste along with a generous pinch of salt and the chicken bouillon powder. Massage the spices into the chicken thoroughly to ensure even distribution.
   • Let the chicken marinate for 10 minutes, allowing the flavors to infuse.

3. Prepare the Cooking Liquid:

   • After marinating, pour enough water into the bowl to cover the chicken. Add the crushed spices (galangal, lemongrass, and ginger) and additional spices (cloves, cinnamon stick, bay leaves, lime leaves, and tamarind). Mix well.

4. Cook the Chicken:

   • Transfer the entire mixture to a pot or pan. Cook over medium heat, allowing it to simmer until the liquid reduces and the chicken is cooked through. Reserve some of the cooking liquid and spices for basting.

5. Grill the Chicken:

   • Preheat a charcoal grill to a medium heat. Remove the chicken from the pot and place it on the grill. Baste occasionally with the reserved cooking liquid to keep the chicken moist and flavorful.
   • Grill until the chicken is nicely charred but not burnt, turning occasionally to ensure even cooking.

6. Serve:

   • Once grilled to perfection, serve the chicken hot with steamed rice and sambal on the side. Garnish with fresh cilantro or parsley and sliced red chilies if desired.

Enjoy this delicious Nasi Ayam Bakar Kecap Rempah, a harmonious blend of aromatic spices and smoky grilled chicken that’s perfect for a comforting meal!