Ayam Bumbu bakar rica - spiced grilled chicken

Ingredients

• 1chicken
• 5 ml (1 tsp)lemon juice
• 4kaffir lime leaves (jeruk purut)
• 2lemongrass stalks
• 5 ml (1 tsp)salt
• 1 tsppalm sugar
• 300 mlwater
• 30 ml (2 tbsp)oil
• 3large red chillies
• 6red bird's eye chillies
• 8shallots
• 3 clovesgarlic
• 1tomato
• 3 cmginger

Instructions

1. 1

   Marinate chicken

   Coat the chicken with the salt and lemon juice, then leave it to rest for 15 minutes.

2. 2

   Cut chicken

   Cut the chicken into 10 pieces.

3. 3

   Make the paste

   Pound or grind the chillies, shallots, garlic, tomato and ginger into a fine paste.

4. 4

   Fry the paste

   Heat the oil in a pan. Fry the paste with the lemongrass and kaffir lime leaves for 3 minutes.

5. 5

   Brown the chicken

   Add the chicken and fry until browned.

6. 6

   Simmer the sauce

   Add the salt, palm sugar and water. Simmer until the sauce has thickened.

7. 7

   Grill the chicken

   Grill the chicken slowly over a charcoal fire for 5 minutes.

What is ayam bumbu bakar rica?

Ayam bumbu bakar rica is Indonesian spiced chicken, with rica referring to a chilli-forward seasoning style associated with eastern Indonesia. This version cooks the chicken in a fresh chilli and aromatics paste before grilling it over charcoal.

The two-stage cooking gives the chicken time to take on the sauce before the grill adds smoky flavour. Kaffir lime and lemongrass bring fragrant citrus notes to balance the heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the palm sugar and tomato contribute some carbohydrate. Oil carries most of the added fat, and the chillies, shallots and other aromatics provide flavour with relatively little energy. Serve with a moderate portion of rice and a generous side of vegetables for a more balanced plate.

Building the bumbu

Chillies: the large red chillies bring body and colour, while the bird's eye chillies add sharper heat. Pound or grind them with the shallots, garlic, tomato and ginger until the mixture is fine.

Aromatics: lemongrass and kaffir lime leaves are fried with the paste, rather than ground into it. This lets their fragrance infuse the oil and sauce.

Getting the chicken ready

Marinade: lemon juice and salt season the chicken during its 15-minute rest. Cut it into 10 pieces after marinating, as the method specifies.

Even pieces: try to keep the pieces reasonably similar in size so they brown and cook at a comparable pace in the pan.

From pan to charcoal

Browning: fry the chicken in the spiced oil until it has colour before adding the water. This step starts the cooking and gives the sauce a savoury base.

Simmering: let the liquid reduce until the sauce thickens, as directed, rather than relying on a fixed time. Keep an eye on the pan so the sauce does not catch as it reduces.

Checking texture and doneness

Sauce: it should be thickened enough to cling to the chicken rather than remain watery. Stir and check the base of the pan as the liquid reduces.

Chicken: the recipe calls for a slow 5-minute charcoal grill after simmering. Check that the thickest pieces are cooked through before serving; timing can vary with piece size and heat.

Choosing the heat

Chilli level: the six bird's eye chillies make the paste quite fiery. For a gentler result, use fewer of them while keeping the larger red chillies for colour and flavour.

Paste texture: grind the ingredients finely for an even coating. A coarser paste will have more noticeable pieces of shallot and chilli.

Serving the chicken

Rice: serve the chicken with steamed rice to catch the spicy, aromatic sauce. Plain rice keeps the chilli and citrus flavours in focus.

Fresh sides: cucumber or simply dressed vegetables offer a cool contrast. Add them alongside the chicken rather than mixing them into the cooking sauce.

Recipe notes & tips

• Grind the bumbu finely so it coats the chicken more evenly.
• Keep the lemongrass and kaffir lime leaves in the pan while the paste fries.
• Turn the chicken as it browns so the pieces colour on more than one side.
• Let the sauce thicken before moving on to the grill.
• Use a slow, steady charcoal heat for the final grilling stage.
• Check the thickest chicken piece for doneness before serving.

Variations

• Milder heat: reduce the number of bird's eye chillies to suit your taste.
• Extra citrus: add a little more kaffir lime leaf while frying the paste.
• No charcoal grill: finish the chicken under a hot grill, watching it closely.
• Boneless pieces: use chicken pieces without bones and check them carefully for doneness.
• Rice pairing: serve with steamed rice to soak up the thickened sauce.

Common mistakes to avoid

• Coarse paste: it can fry unevenly; grind the bumbu until fine.
• Rushing the marinade: the chicken gets less time with the lemon and salt; leave it for the full 15 minutes.
• Adding water too early: the chicken may not brown well; fry it until coloured first.
• Leaving the sauce unattended: it can catch as it thickens; stir and check the pan regularly.
• Grilling over fierce heat: the outside can scorch; grill slowly over charcoal as directed.
• Skipping the doneness check: grilling time can vary; check the thickest piece before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3–4 days. Reheat until piping hot throughout, adding a splash of water if the sauce has become too thick.

Frequently asked questions