Ayam Bakar Pedas Manis (Sweet and Spicy Grilled Chicken)
This Indonesian-inspired recipe for Ayam Bakar Pedas Manis brings a perfect balance of sweet and spicy flavors to your table. The chicken is marinated and grilled to perfection, offering a tantalizing blend of aromatic spices and savory notes. Here’s how you can create this delightful dish at home:
Ingredients:
- 500 grams chicken pieces
- 10 shallots
- 5 cloves garlic
- 20 bird’s eye chilies
- 4 large red chilies
- 1/2 tablespoon candlenuts (kemiri)
- 1/2 teaspoon coriander seeds
- A pinch of black pepper
- A small piece of turmeric
- A small piece of galangal (laos)
- A small piece of ginger
- A small piece of kencur (a type of aromatic ginger)
- Cooking oil for sautéing
- Kecap Bango (sweet soy sauce) to taste
- Salt to taste
- Flavor enhancer (optional)
- 3 kaffir lime leaves
Instructions:
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Prepare the Chicken:
- Begin by boiling the chicken pieces in a pot of water until they are fully cooked. This initial step helps tenderize the chicken and infuses it with flavor.
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Make the Spice Paste:
- While the chicken is cooking, prepare the spice paste. Blend the shallots, garlic, bird’s eye chilies, red chilies, candlenuts, coriander seeds, black pepper, turmeric, galangal, ginger, and kencur until you achieve a smooth mixture.
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Sauté the Spice Paste:
- Heat a little cooking oil in a pan over medium heat. Add the blended spice paste to the pan. Sauté the paste, stirring occasionally, until it becomes fragrant and thickens. Season with salt, sugar, and a flavor enhancer if desired. Add the kaffir lime leaves for an extra layer of aroma. Continue to cook until the paste is well-cooked and flavorful. If the paste is not thickening, add a little more oil.
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Prepare the Grill:
- Preheat your grill to medium heat. Place the sweet soy sauce (Kecap Bango) in a small bowl, ready for basting.
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Grill the Chicken:
- Remove the boiled chicken from the pot and place it on the grill. Brush the chicken with Kecap Bango. Grill the chicken, turning occasionally, until it is evenly cooked and has a nice char.
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Apply the Spice Paste:
- Once the chicken is grilled, brush it with the sautéed spice paste. Grill for a few more minutes, turning occasionally to ensure the paste adheres well and flavors are absorbed.
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Serve:
- Once the chicken is fully grilled and the paste is well-caramelized, remove it from the grill. Let it rest briefly, then transfer to a serving plate.
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Repeat:
- Continue this process with the remaining chicken pieces until all are grilled and coated with the delicious spice paste.
Enjoy your Ayam Bakar Pedas Manis, a dish that beautifully combines the sweetness of Kecap Bango with the fiery kick of chilies and the depth of traditional Indonesian spices. Serve with steamed rice and fresh vegetables for a complete meal.
