Ayam Bakar Hitam Manis - fried caramelized chicken

Ingredients

• 1chicken
• 5 ml (1 tsp)lime juice
• 2.5 ml (½ tsp)salt
• 2Indonesian bay leaves (daun salam)
• 2 cmfresh ginger
• 1lemongrass stalk
• 45 ml (3 tbsp)kecap manis
• 5 ml (1 tsp)palm sugar
• 2.5 ml (½ tsp)pepper
• 300 mlwater
• 30 ml (2 tbsp)oil
• 9shallots
• 7garlic cloves
• 7.5 ml (½ tbsp)roasted coriander seeds
• 2roasted candlenuts
• 60 ml (4 tbsp)kecap manis, for the marinade
• 1red chilli, puréed
• 15 ml (1 tbsp)oil, for the marinade

Instructions

1. 1

   Season the chicken

   Cut the chicken into 6 pieces. Rub with the lime juice and salt, then leave to rest for 15 minutes.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, roasted coriander seeds and roasted candlenuts into a paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the spice paste, Indonesian bay leaves, ginger and lemongrass, and fry for 6 minutes. Add the chicken and turn to coat it well.

4. 4

   Simmer the chicken

   Add the water, 3 tbsp kecap manis, pepper and palm sugar. Cook until the chicken is almost done, then remove it from the pan.

5. 5

   Mix the marinade

   Combine the remaining 4 tbsp kecap manis with the puréed red chilli and 1 tbsp oil.

6. 6

   Grill and baste

   Roast the chicken over a charcoal fire until browned, basting it regularly with the marinade. Serve.

What is ayam bakar hitam manis?

Ayam bakar means grilled chicken in Indonesian, while hitam manis refers to the dark, sweet character of kecap manis. The dish draws on Indonesian cooking, where sweet soy sauce and fragrant spice pastes are often used to season meat.

This version simmers the chicken before grilling it. That gives the pieces time to take on the spice mixture, while the final coating of kecap manis darkens and turns glossy over the charcoal.

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 kecap manis and palm sugar contribute carbohydrates and the oil supplies fat. Pair a piece with rice and vegetables for a more balanced plate, adjusting the rice to suit your appetite.

The aromatic spice paste

Paste ingredients: shallots, garlic, roasted coriander and candlenuts are ground together to make the savoury base. Roasting the coriander and candlenuts first brings out their aroma; the recipe does not specify how to roast them, so have them ready before you start.

Fresh aromatics: ginger, lemongrass and Indonesian bay leaves cook with the paste. Bruise the lemongrass lightly to help release its fragrance, and keep the bay leaves whole so they are easy to remove if desired.

Why simmer before grilling?

The chicken first cooks in water, kecap manis, pepper and palm sugar until almost done. This gives the pieces a head start before they go over the charcoal, where the sweet coating can brown quickly.

Remove the chicken once it is nearly cooked, as the recipe directs, rather than leaving it in the simmering liquid until fully done. The final doneness still needs checking during grilling, particularly near the bone.

Getting a glossy, browned finish

The marinade combines kecap manis, puréed red chilli and oil. Brush it over the chicken regularly as it grills so the outside develops a dark, even coating.

Sweet soy sauce can catch over direct heat, so keep an eye on the colour and move the pieces away from the hottest part of the charcoal if they darken too fast. Aim for browned and glossy, not blackened.

Choosing the chicken pieces

The recipe calls for one chicken cut into 6 pieces, without specifying its weight or whether the skin should be removed. Keep the pieces as even in size as practical so they simmer and grill at a similar pace.

If buying pre-cut pieces, choose a mix that adds up to one chicken and check each piece for doneness near the bone. Bone-in portions tend to need closer attention than smaller, boneless pieces.

Serving the chicken

Serve the chicken hot, with rice to take up any sweet, savoury juices. Fresh vegetables or a crisp salad make a refreshing contrast to the rich glaze.

The chilli is blended into the marinade, so its heat is spread across the coating. Put extra chilli or a mild side dish on the table so diners can adjust the meal to taste.

Recipe notes & tips

• Cut the chicken into 6 pieces of similar size for more even cooking.
• Grind the paste finely so it coats the chicken without large chunks.
• Use a charcoal fire with a cooler area ready for pieces that brown too quickly.
• Baste regularly, but avoid letting the sweet marinade drip heavily onto the hottest coals.
• Check that the thickest piece is cooked through near the bone before serving.

Variations

• Adjust the heat: use less puréed red chilli in the marinade for a milder coating.
• Use chicken portions: replace the whole chicken with 6 similar-sized pieces, keeping the stated count.
• Grill indoors: use a hot grill pan and turn the pieces as they brown.
• Serve with rice: add plain rice to soak up the sweet-savoury juices.
• Add fresh sides: serve with crunchy vegetables or salad for contrast.

Common mistakes to avoid

• Skipping the rest: give the chicken the full 15 minutes with lime juice and salt before cooking.
• Leaving large paste pieces: grind the shallots, garlic, coriander and candlenuts into a cohesive paste.
• Overcooking in the pan: remove the chicken when it is almost done, as it will finish over the fire.
• Grilling over fierce heat: shift the chicken to a cooler part of the charcoal if the sweet coating darkens too quickly.
• Forgetting to baste: brush on the marinade regularly so the chicken develops an even glaze.

How to store

Refrigerate leftover chicken in a covered container and eat within 3 days. Reheat until piping hot throughout, either in a covered pan with a splash of water or in the oven; take care not to scorch the glaze.

Frequently asked questions