Ayam Bakar Pasundan - spicy roasted chicken

Ingredients

• 1chicken
• 4kaffir lime leaves
• 1lemongrass stalk
• 1/4 tspsalt
• 1/2 tsppepper
• 1000 mlcoconut water
• 2 tbspoil
• 5shallots
• 8roasted candlenuts
• 6red lomboks (red chillies)
• 1 cmroasted turmeric
• 1 cmginger
• 1 cmgalangal

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 4 pieces.

2. 2

   Make the paste

   Pound or grind the shallots, roasted candlenuts, red lomboks, roasted turmeric, ginger and galangal into a paste.

3. 3

   Simmer the chicken

   Heat the coconut water in a pan with the chicken, salt and pepper. Cook until the chicken is done.

4. 4

   Drain the chicken

   Lift the chicken out of the pan and leave it to drain.

5. 5

   Fry the paste

   Heat the oil in a pan. Add the paste, kaffir lime leaves and lemongrass, and fry for 5 minutes.

6. 6

   Coat the chicken

   Add the chicken and fry, stirring, until it has absorbed the spices.

7. 7

   Grill until brown

   Roast the chicken over a charcoal fire until browned, then serve.

What is Ayam Bakar Pasundan?

Ayam bakar means grilled chicken, and Pasundan refers to the Sundanese region of West Java. This version combines a coconut-water simmer with a chilli and aromatic paste before the chicken is grilled.

Simmering first cooks the pieces and gives them a chance to take on flavour; the final grilling adds browning and a smoky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while coconut water and the shallots contribute some carbohydrate; oil and candlenuts are the main sources of fat. Serve a piece with a generous portion of vegetables and a measured helping of rice to round out the plate.

Building the spice paste

Paste: Pound or grind the shallots, candlenuts, chillies, turmeric, ginger and galangal until evenly combined. A fairly smooth paste will cling to the chicken more readily.

Aromatics: Kaffir lime leaves and lemongrass go into the pan with the paste, bringing their fragrance to the oil as it cooks.

Simmering before grilling

Coconut water: Simmer the chicken with the salt and pepper until it is done before moving on to the paste. The recipe does not specify a simmering time, so check the thickest part of a piece rather than relying on the clock.

Draining: Let excess liquid run off after lifting out the chicken. This helps it take on the fried paste instead of diluting it.

Getting the coating right

Fry the paste with the lime leaves and lemongrass for the stated 5 minutes, then add the chicken. Stir as it cooks so the spice mixture is distributed over the pieces.

The coating should look absorbed rather than pooled in the pan before you grill the chicken.

Grilling over charcoal

Grill the coated chicken over a charcoal fire until brown, turning as needed for even colour. Keep an eye on it: the chicken is already cooked, so this final stage is for browning and the grilled finish.

If using a grill rather than an open charcoal fire, follow its usual safe cooking setup and watch closely for flare-ups.

Serving the chicken

Serve the chicken hot, with rice and a fresh vegetable side if you want a more complete plate. The rice pairs naturally with the savoury spice coating, while crisp vegetables offer a fresh contrast.

The chilli level depends on the red lomboks used, so taste the paste before cooking if you want to gauge its heat.

Recipe notes & tips

• Cut the chicken into 4 pieces as directed so it is easier to simmer and coat evenly.
• Grind the paste thoroughly so the spices spread well over the chicken.
• Use a pan large enough to hold the chicken and coconut water without crowding.
• Drain the chicken before adding it to the fried paste.
• Turn the chicken during grilling to brown it on more than one side.
• Keep the chicken in view over the charcoal, as the paste can darken quickly.

Variations

• Adjust the heat: Use fewer red lomboks for a milder paste.
• Use a grill: Brown the chicken under a grill if a charcoal fire is unavailable.
• Add a fresh side: Serve with sliced cucumber or other crisp vegetables.
• Serve with rice: Add steamed rice to make the meal more substantial.

Common mistakes to avoid

• Rushing the simmer: Cook until the chicken is done before removing it from the coconut water.
• Skipping the draining: Let the chicken drain so excess liquid does not thin the spice coating.
• Crowding the paste: Stir the chicken through the paste so the pieces are coated evenly.
• Leaving the grill unattended: Watch the chicken closely and turn it as it browns.
• Grinding unevenly: Make the paste consistent so larger pieces of spice do not remain on the chicken.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot throughout, using an oven or pan; add a small splash of water if the coating seems dry.

Frequently asked questions