Ayam Bakar (Indonesian Grilled Chicken in Sweet Soy Marinade)
Ayam bakar - literally 'roasted chicken' in Malay-Indonesian - is a staple at warungs and open-air grills across Java, Sumatra, and Bali, where the smoke of coconut-shell charcoal becomes part of the seasoning. The chicken is first simmered in a marinade of sweet soy sauce (kecap manis), garlic, coriander, turmeric, and lime juice until partially cooked and deeply stained. Then it moves to a hot grill where the sugar-heavy glaze caramelizes into dark, lacquered patches with a faint char. The result is sticky-sweet on the surface with a persistent spice warmth underneath, and the meat stays moist because of the pre-cooking step. Often served alongside steamed rice, raw cucumber, and a sambal that brings sharp chili heat to cut through the sweetness.
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Instructions
- 1
Mince garlic and ginger, then combine with soy sauces, spices, and lime juice.
- 2
Marinate chicken thighs for at least 20 minutes.
- 3
Cook chicken with marinade on low heat for 10 minutes to cook through.
- 4
Reduce the remaining sauce into a thick glaze.
- 5
Grill on high heat and brush glaze repeatedly to caramelize.
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