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Indonesian Grilled Chicken

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If you are looking for a simple to make and yet an exotic tasting way to prepare chicken, then you are in for a real treat.  Indonesian grilled chicken is also called Ayam panggang or ayam bakar.  There are so many versions of it, ranging from sticky and sweet, to hot and spicy.  My version of Indonesian Grilled Chicken tends to be on the sweet side, for my chicken is marinated in sweet Indonesian soy sauce, ginger, garlic, coriander, turmeric and white pepper. It’s similar to my chicken satay recipe but without all the fuss of chopping and threading the meat onto bamboo skewers.  It’s super easy to make and tastes fantastic!  Serve with a scoop or two of steamed white rice, sliced cucumber and for those who love fiery food, add a teaspoon or two of sambal oelek in the marinade or serve it on the side.  Enjoy!  Tessa

Ingredients:

  • 1 pound boneless skinless chicken thighs
  • 1/8 cup Kecap Manis (Indonesian Sweet Soy Sauce)
  • 2 tsp. ground coriander
  • 1 – 2 tsps. ground turmeric
  • 1 – 2 tsps. ground ginger
  • 1 tsp. or one clove minced garlic
  • 1/8 tsp. white pepper (or to taste)
  • 1 Tbsp. water (optional, to thin marinade)
  • 2 tsp. sambal oelek (optional)

Add all of the ingredients to a covered container and refrigerate the chicken mixture at least four hours or overnight.  Toss the chicken on a medium hot barbecue grill and discard the marinade.  Be watchful of the chicken, turning occasionally, being careful not to burn. Cook until the juices run clear or the internal temperature of the chicken reaches 170 degrees Fahrenheit. Makes 4 servings.