Ayam Bakar Solo - roasted chicken from Solo

Ingredients

• 1 chicken, cut into 8 pieces, or 8 drumstickschicken
• 4 tbspkecap manis
• 4salam leaves
• 800 mlcoconut water
• 2 tbspoil
• 3shallots
• 7garlic cloves
• 5 cmginger
• 6 cmgalangal
• 2lemongrass stalks
• 6candlenuts
• 2 tspground coriander
• 2 cmturmeric
• 1/2 tsppepper
• 1/4 tspcumin

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 8 pieces if using a whole bird, or use 8 drumsticks.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, ginger, galangal, lemongrass, candlenuts, coriander, turmeric, pepper and cumin into a fine paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the spice paste and salam leaves and fry for 4 minutes.

4. 4

   Fry the chicken

   Add the chicken and fry for 2 minutes.

5. 5

   Simmer until tender

   Add the kecap manis and coconut water, then bring to the boil. Cover the pan and simmer until the chicken is tender and the sauce has thickened.

6. 6

   Grill until browned

   Roast the chicken over a charcoal fire until brown.

What is ayam bakar Solo?

Ayam bakar means grilled or roasted chicken in Indonesian, and Solo refers to the Central Javanese city of Surakarta. This version is simmered in a fragrant spice mixture before grilling, so the chicken is seasoned throughout and finished with a browned exterior.

The combination of kecap manis, coconut water and ground aromatics gives the dish its sweet, savoury character. Salam leaves add a distinctive herbal note.

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 kecap manis contribute carbohydrates; oil and candlenuts supply much of the fat. Balance the plate with steamed rice in a suitable portion and plenty of fresh vegetables.

Building the spice paste

Fresh aromatics: pound or grind the shallots, garlic, ginger, galangal and lemongrass finely so they cook evenly and coat the chicken well.

Whole spices: candlenuts help give the paste body, while coriander, turmeric, pepper and cumin round out its flavour. Take care to grind the mixture thoroughly rather than leaving large pieces.

Why simmer before grilling?

The pan stage cooks the chicken gently in coconut water, kecap manis and the spice paste before it goes over the charcoal. Keep the pan covered as directed, and let the sauce reduce until it has thickened and clings to the chicken.

This two-stage method means the final grilling can focus on browning rather than cooking the chicken from raw. Watch it closely over the fire, as the sweet kecap manis can darken quickly.

Choosing the chicken

Whole chicken: cut it into 8 pieces for a mix of portions, or ask a butcher to do this for you.

Drumsticks: use 8 if you prefer individual pieces that are straightforward to turn over the charcoal. Keep the piece size as even as possible so they cook at a similar rate.

Getting the finish right

Tenderness: the chicken should be tender after simmering, before it is transferred to the fire. The recipe gives no fixed simmering time, so use tenderness and a thickened sauce as your cues.

Colour: grill until the surface is brown, turning as needed for even colouring. Keep the chicken over steady heat rather than leaving it in one spot.

What to serve with it

Serve the chicken with steamed rice to catch the savoury, sweet juices. Fresh vegetables or a crisp salad make a refreshing contrast to the richly seasoned meat.

If there is thickened sauce left in the pan, spoon it over the chicken or rice. Serve it promptly after grilling for the best contrast between the browned outside and tender interior.

Recipe notes & tips

• Grind the spice paste as finely as you can for an even coating.
• Fry the paste and salam leaves for the full 4 minutes before adding the chicken.
• Use a covered pan during simmering so the chicken cooks in the coconut water.
• Wait for the sauce to thicken before taking the chicken out to grill.
• Turn the chicken over the charcoal so it browns evenly.
• Keep a close eye on the grill because kecap manis can brown quickly.

Variations

• Use drumsticks: choose 8 drumsticks instead of cutting up a whole chicken.
• Add a little heat: include fresh chilli in the spice paste.
• Serve with rice: pair the chicken with steamed rice to make a more filling meal.
• Add fresh vegetables: serve with a simple salad or crisp vegetables for contrast.

Common mistakes to avoid

• Coarse spice paste: grind or pound the aromatics finely so they cook evenly.
• Skipping the first fry: cook the paste and salam leaves for 4 minutes to develop their aroma.
• Uncovered simmering: cover the pan as directed so the chicken cooks gently in the liquid.
• Grilling too early: simmer until the chicken is tender and the sauce has thickened before grilling.
• Leaving chicken in one spot: turn it over the charcoal to brown it evenly and avoid scorching.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat thoroughly in a covered pan with a splash of water, or warm in the oven; grill briefly afterwards if you want to refresh the browned surface.

Frequently asked questions