Ayam Bakar Semur - spiced grilled chicken

Ingredients

• 6chicken thighs
• 4shallots
• 2cloves
• 3 cmcinnamon
• 2salam leaves
• 1 piecemace
• 1tomato
• 4 tbspkecap manis
• 1 tspsalt
• 300 mlwater
• 2 tbspoil
• 4 clovesgarlic
• 4candlenuts
• 1 cmginger
• 1/4 tspcumin
• 1/2 tsppepper

Instructions

1. 1

   Prepare the vegetables

   Slice the shallots thinly and dice the tomato.

2. 2

   Make the spice paste

   Pound or grind the garlic, candlenuts, ginger, cumin and pepper into a fine paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the paste, cloves, cinnamon, mace and salam leaves, then fry for 3 minutes.

4. 4

   Brown the chicken

   Add the chicken and fry for 3 minutes.

5. 5

   Add the sauce

   Add the tomato and fry gently. Stir in the kecap manis, salt and water, then simmer until the chicken is cooked.

6. 6

   Grill until golden

   Roast the chicken over a charcoal fire until golden brown.

What is ayam bakar semur?

Ayam bakar means grilled chicken, while semur refers to an Indonesian braise seasoned with a dark, sweet soy sauce. This recipe brings the two ideas together: the chicken first simmers in its spiced sauce, then goes over charcoal for a browned finish.

Kecap manis gives the sauce its sweetness and savoury depth, while the aromatics add warmth. Simmering before grilling helps flavour the chicken beyond its surface.

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 the rice commonly served alongside it contribute much of the carbohydrate. Oil and candlenuts contribute fat; serve with a generous portion of vegetables and rice to make a balanced plate.

The aromatic base

Spice paste: grinding the garlic, candlenuts, ginger, cumin and pepper finely helps them fry evenly and disperse through the sauce.

Whole spices: cloves, cinnamon, mace and salam leaves infuse the oil and braising liquid. Keep the salam leaves whole so they are easy to remove before serving.

Build flavour in stages

Fry the paste with the whole spices for the stated 3 minutes before adding the chicken. This gives the aromatics time to release their fragrance into the oil.

Chicken first: frying it for 3 minutes before adding the tomato and liquid starts the browning process and lets the meat pick up the spiced base.

Simmer until cooked

The recipe gives no fixed simmering time, so use doneness rather than the clock: the chicken should be cooked through before it goes on the grill. Keep the simmer gentle as the sauce reduces.

The sauce should cling to the chicken rather than remain watery. If the chicken is ready before the sauce has thickened, lift it out and continue reducing the liquid.

Finish over charcoal

The final grilling adds a golden surface and a hint of smoke. Since the chicken is already cooked, watch it closely over the charcoal and turn it as needed to brown it without scorching the sweet sauce.

Brush or spoon on a little of the semur sauce while grilling if you want to reinforce the glaze; avoid letting excess sauce drip onto the coals.

Serving ideas

Serve the chicken with steamed rice to soak up the sweet, spiced sauce. A fresh vegetable side can add contrast to the rich glaze.

You can also serve any remaining sauce at the table, after removing the salam leaves and whole spices.

Recipe notes & tips

• Grind the bumbu ingredients to a fine paste so they cook evenly.
• Slice the shallots thinly and dice the tomato before you start frying.
• Keep the heat moderate while frying the paste to avoid scorching it.
• Simmer the chicken gently until cooked through before grilling.
• Turn the chicken regularly over the charcoal so the sweet coating browns without burning.
• Remove the salam leaves and whole spices before serving.

Variations

• No charcoal grill: Use a hot grill or griddle pan to brown the cooked chicken.
• More heat: Add fresh chilli to the spice paste before grinding.
• Milder sauce: Use less kecap manis and adjust the salt to taste.
• Extra vegetables: Serve with lightly cooked greens alongside the chicken.
• Rice pairing: Spoon the remaining semur sauce over steamed rice.

Common mistakes to avoid

• Coarse spice paste: Grind the bumbu until fine so it fries evenly and seasons the sauce well.
• Scorched aromatics: Fry the paste over moderate heat and stir it for the full 3 minutes.
• Rushing the simmer: Cook the chicken through in the sauce before moving it to the grill.
• Burnt glaze: Watch the chicken closely over charcoal because the sweet kecap manis can darken quickly.
• Skipping the final browning: Grill until the chicken is golden to get the finish that distinguishes the dish.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a covered pan with a splash of water, or in the microwave; avoid prolonged reheating, which can dry out the chicken.

Frequently asked questions