Ayam Bakar Lumajang - roasted spicy chicken

Ingredients

• 1chicken
• juice of 1lime
• 1 tspsalt
• 3 tbsptamarind water
• 2 tbspwater
• as neededskewers
• 8shallots
• 5 clovesgarlic
• 10curly red chillies
• 1red chilli
• 1 1/2 tsptoasted shrimp paste
• 2 cmgalangal
• 1lemongrass stalk, white part
• 1/2 tbsptoasted coriander
• 2 cmginger
• 1 tbsppalm sugar
• 1/2 tspsalt

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into 4 pieces. Rub with the lime juice and 1 tsp salt, then leave to rest for 30 minutes.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, chillies, shrimp paste, galangal, lemongrass, coriander, ginger, palm sugar and 1/2 tsp salt into a paste.

3. 3

   Cook the chicken

   Heat a pan and fry the chicken until almost cooked. Add the spice paste, tamarind water and water, then cook until the sauce has thickened.

4. 4

   Roast until browned

   Secure the chicken between skewers and roast over a charcoal fire until cooked through and browned. Baste it regularly with the sauce as it roasts.

What is Ayam Bakar Lumajang?

Ayam bakar means grilled or roasted chicken in Indonesian, and Lumajang refers to the East Javanese area associated with this style. The chicken is seasoned with a ground mixture of chillies, aromatics and spices before being cooked over a fire.

This version builds flavour in stages: lime and salt season the chicken first, then the spice paste coats it during pan-cooking. A final charcoal roast adds colour 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.

Chicken provides most of the protein, while palm sugar contributes some of the carbohydrates. The cooking fat and shrimp paste contribute to the dish's fat and sodium; serve it with rice and vegetables to make a more balanced plate.

The spice paste

Chillies: curly red chillies and a red chilli provide the heat and colour. Adjust the amount of chilli only if you are deliberately changing the recipe's heat.

Aromatics: shallots, garlic, lemongrass, galangal and ginger make a fragrant base. Grind them finely so the paste cooks evenly and clings to the chicken.

Seasoning: toasted coriander, shrimp paste, palm sugar and salt round out the mixture. Pound or grind until there are no large pieces of lemongrass or galangal.

Why cook it in stages?

The chicken is first fried until almost done, then cooked with the paste and liquids. This gives the seasoning time to cook through and reduces the sauce so it can be used for basting.

Keep the chicken moving gently in the pan and watch the sauce as it thickens. If it catches on the bottom before the chicken is ready, lower the heat.

Getting the roast right

Thread or clamp the pieces securely between the skewers so they are easier to turn over the charcoal. Keep the chicken over the heat until the surface is browned and the thickest parts are cooked through.

Baste regularly with the reduced sauce for a glossy, well-seasoned finish. Take care not to let sauce dripping into the fire cause flare-ups.

Timing and doneness

The chicken rests in its lime and salt marinade for 30 minutes, leaving the remaining time for making the paste, pan-cooking and roasting. Allow the sauce to thicken before moving on to the charcoal stage.

Check the thickest piece at the end: the meat should be cooked through, with no raw centre. The time over the fire will depend on the size of the pieces and the strength of the charcoal.

What to serve with it

Serve the chicken hot with rice to catch the spicy sauce. Fresh vegetables or a crisp salad make a good contrast to the rich, smoky seasoning.

If you have extra sauce, serve it alongside the chicken rather than letting it burn over the fire.

Recipe notes & tips

• Cut the chicken into four similarly sized pieces so they cook at a more even pace.
• Grind the paste finely to help it coat the chicken without leaving large fibrous pieces.
• Let the sauce reduce before basting so it clings to the meat.
• Keep the chicken turning over the charcoal to brown it evenly.
• Baste regularly, but avoid letting sauce drip directly into the coals.

Variations

• Milder heat: Remove the seeds from the chillies before grinding.
• No charcoal grill: Use a hot grill or grill pan to brown the cooked chicken.
• Extra citrus: Serve with lime wedges for squeezing at the table.
• Rice accompaniment: Serve with steamed rice to soak up the spiced sauce.
• Vegetable side: Add fresh cucumber or a crisp salad alongside the chicken.

Common mistakes to avoid

• Uneven pieces: Cut the chicken into four manageable pieces so they cook more evenly.
• Coarse paste: Grind the aromatics thoroughly so large pieces do not scorch during roasting.
• Watery sauce: Continue cooking the sauce until thickened before using it to baste.
• Unsecured chicken: Hold each piece firmly between the skewers to make turning easier.
• Over-charred surface: Turn the chicken regularly and move it away from strong flare-ups.

How to store

Refrigerate leftover chicken in a covered container for up to 3 days. Reheat until piping hot in a covered pan with a splash of water, or warm it under a grill while turning to prevent it drying out.

Frequently asked questions