Ayam Bakar Padang - roasted spiced chicken

Ingredients

• 1 (600 g)chicken
• 1lime, juiced
• 2000 mlcoconut milk
• 7kaffir lime leaves
• 2lemongrass stalks
• 2 cmgalangal
• 1turmeric leaf
• 9shallots
• 7garlic cloves
• 4red chillies
• 1 tbspcoriander seeds
• 1/4 tspcumin seeds
• 4candlenuts
• 3 cmfresh turmeric

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 4 pieces and rub them with the lime juice.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, red chillies, coriander, cumin, candlenuts and fresh turmeric into a paste.

3. 3

   Simmer the chicken

   Put the coconut milk, spice paste, kaffir lime leaves, lemongrass, galangal and turmeric leaf in a pan. Bring to the boil, stirring, then add the chicken and cook until it is done and the oil is released.

4. 4

   Grill until browned

   Remove the chicken from the pan. Grill it over a charcoal fire until browned, basting it regularly with the sauce as it cooks.

What is ayam bakar Padang?

Ayam bakar means grilled chicken, and Padang-style cooking is associated with West Sumatra in Indonesia. Here, the chicken is first cooked in a spiced coconut mixture, then grilled for a browned finish.

That order matters: simmering seasons the meat, while the final grilling adds char and concentrates the sauce on the outside.

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 milk contributes much of the fat and energy. The chillies and spice paste add flavour, and rice served alongside would supply additional carbohydrate; pair the chicken with vegetables and a suitable portion of rice for a balanced plate.

The spice paste

Aromatic base: shallots, garlic, chillies, coriander, cumin, candlenuts and turmeric form the bumbu, or seasoning paste. Grind them thoroughly so they cook evenly in the coconut milk.

Fresh aromatics: lemongrass, galangal and the leaves flavour the liquid as the chicken simmers. Bruising the lemongrass and galangal lightly can help release their aroma.

Why simmer before grilling?

Gentle cooking in the coconut milk gives the chicken time to take on the seasoning before it reaches the grill. Stir while bringing the mixture to the boil, then keep an eye on it so the coconut milk does not catch on the pan.

The recipe uses the sauce again for basting, so keep it nearby when grilling. If it has become very thick, use a little of it at a time to coat the chicken.

Grilling and doneness

Browned surface: turn the pieces as needed over the charcoal so they colour without scorching. Baste regularly with the sauce for a glossy, flavourful coating.

Cooked through: the original method gives no internal temperature or exact grilling time, so check the thickest part of the chicken and ensure it is fully cooked before serving.

Timing and preparation

The stated total time is 60 minutes, but the recipe does not allocate time to each stage. Have the spice paste and aromatics ready before heating the coconut milk so the simmering stage can proceed smoothly.

Grilling time will vary with the heat of the charcoal and the size of the pieces. Allow for this when planning the meal.

What to serve with it

Rice is a simple partner for the rich, fragrant sauce, and plain steamed vegetables can add freshness to the plate. Serve any remaining sauce alongside the chicken rather than letting it go to waste.

Because the chicken and coconut sauce are substantial, choose accompaniments that suit the appetite and balance the richness.

Recipe notes & tips

• Grind the spice paste finely so its ingredients distribute through the coconut milk.
• Stir as the coconut milk comes to the boil to help prevent it catching.
• Keep the chicken pieces similar in size where possible so they cook at a similar pace.
• Baste the chicken regularly during grilling, as the recipe directs.
• Watch the charcoal closely because the sauce coating can darken quickly.

Variations

• Milder chillies: use fewer red chillies for a less fiery paste.
• Extra lime: serve with lime wedges for a sharper finish.
• Oven finish: use a hot grill setting to brown the chicken if charcoal is unavailable.
• Boneless pieces: use boneless chicken, checking carefully as cooking time may differ.
• More vegetables: serve with steamed greens alongside the chicken.

Common mistakes to avoid

• Skipping the lime: rub the chicken with the lime juice before cooking, as directed.
• Leaving the paste coarse: grind it well so the seasoning cooks evenly.
• Boiling unattended: stir while bringing the coconut milk to the boil and keep watch over the pan.
• Grilling without basting: brush the chicken regularly with the sauce for a well-coated finish.
• Over-charring: turn the pieces and move them away from the hottest part of the charcoal if they brown too fast.

How to store

Refrigerate leftover chicken and sauce in a covered container and use within 2 days. Reheat until steaming hot throughout; use a pan or oven and add a little water if the sauce has thickened.

Frequently asked questions