Ayam Bakar (Indonesian Grilled Chicken in Sweet Soy Marinade)

Mince 4 garlic cloves and 1 tablespoon ginger very finely.

Stir them with 3 tablespoons each soy sauce and kecap manis, ground coriander, turmeric, and lime juice until the marinade looks smooth and evenly colored.

Open out any thick parts of the 700 g chicken thighs and pat the surface dry so the marinade clings.

Coat every piece well, then rest at room temperature for at least 20 minutes to season and stain the meat.

Put the chicken and all remaining marinade in a pan over low heat and cook for about 10 minutes.

Turn the pieces once or twice, keeping the heat gentle, until the inside turns opaque and yellow.

Lift out the chicken and keep it nearby, then reduce only the sauce over medium low heat.

When large bubbles shrink and the glaze coats a spatula thickly, lower the heat to prevent the sweet sauce from scorching.

Heat the grill until very hot, then add the chicken.

Brush on a thin layer of glaze and grill 2 to 3 minutes per side, repeating only enough to build dark glossy patches and light char.

When the center is cooked through and the surface feels tacky rather than wet, remove the chicken from the grill and rest it for 3 minutes. Serve without adding more lime because the measured lime juice is already in the marinade.