Indonesian Grilled Chicken with Spicy Coconut Sauce

Ayam Bakar Padang: A Flavorful Indonesian Grilled Chicken Recipe

Discover the vibrant and aromatic flavors of Indonesian cuisine with this recipe for Ayam Bakar Padang. This succulent grilled chicken is marinated in a rich blend of spices and coconut milk, then grilled to perfection for a deliciously smoky and spicy dish.

Ingredients:

• Chicken:

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  • 10 pieces of chicken, cleaned and patted dry

• For the Spice Paste:

  • 1 thumb-sized piece of turmeric
  • 3 candlenuts
  • 1 thumb-sized piece of ginger
  • 8 red bird’s eye chilies
  • 20 small chilies (bird’s eye chilies)
  • 10 shallots
  • 8 cloves garlic
  • 1 teaspoon coriander seeds

• For the Aromatic Herbs:

  • 1 stalk lemongrass, smashed
  • 1 thumb-sized piece of galangal, smashed
  • 2 bay leaves
  • 4 kaffir lime leaves
  • 1 piece of turmeric leaf (optional)

• Additional Ingredients:

  • 1-2 small packs of coconut milk (approximately 400 ml)
  • Salt and sugar, to taste
  • Black pepper and chicken bouillon powder (optional), to taste
  • Water, as needed

Instructions:

1. Marinate the Chicken:

   • Rub the chicken pieces with lime juice and salt. This step helps to eliminate any unwanted odors from the chicken. Let it marinate for at least 30 minutes to ensure the flavors penetrate the meat.

2. Prepare the Spice Paste:

   • In a blender or food processor, combine the turmeric, candlenuts, ginger, red chilies, small chilies, shallots, garlic, and coriander seeds. Blend into a smooth paste, adding a little water if necessary.

3. Cook the Spice Paste:

   • Heat a little oil in a large skillet or wok over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and the oil starts to separate from the paste. This should take about 5-7 minutes.

4. Add the Aromatic Herbs:

   • Add the smashed lemongrass, galangal, bay leaves, kaffir lime leaves, and turmeric leaf (if using) to the skillet. Stir well to combine with the spice paste. If the mixture starts to dry out, add a little water to prevent burning.

5. Incorporate Coconut Milk:

   • Pour in the coconut milk along with any leftover coconut milk from the packaging. Stir to combine. Season with salt, sugar, black pepper, and chicken bouillon powder (if using). Taste and adjust the seasoning as needed.

6. Simmer the Chicken:

   • Add the marinated chicken pieces to the skillet. Stir to ensure the chicken is coated with the spice mixture. Cook over medium heat until the chicken is cooked through and the coconut milk has reduced slightly. This should take about 20-30 minutes.

7. Grill the Chicken:

   • Preheat a grill or a non-stick pan over medium heat. Transfer the cooked chicken pieces to the grill or pan. Grill each side until nicely charred and crispy, basting occasionally with the remaining spice mixture from the skillet. This adds extra flavor and helps achieve a beautiful golden-brown color.

8. Serve:

   • Once the chicken is perfectly grilled, remove from heat. Serve the Ayam Bakar Padang hot with steamed rice and your favorite side dishes.

Enjoy the authentic taste of Padang cuisine with this delightful Ayam Bakar Padang recipe. The combination of spices and coconut milk creates a rich, flavorful dish that’s sure to impress your family and friends.