Ayam bakar bumbu petis goreng - grilled seasoned chicken

Ingredients

• 1chicken
• 2makrut lime leaves
• 1lemongrass stalk
• 150 gpeanuts
• 2 tspsalt
• 2 tsppalm sugar
• ½ tbsptamarind water
• 500 mlwater
• 3 tbspoil
• 4shallots
• 2red chillies
• 2 clovesgarlic
• ½ tspcoriander seeds, roasted
• 1 cmginger
• 1 tbsppetis udang (Indonesian fermented prawn paste)

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 8 pieces.

2. 2

   Grind the peanuts

   Dry-roast the peanuts, then pound or grind them finely.

3. 3

   Make the spice paste

   Pound or grind the shallots, red chillies, garlic, roasted coriander seeds, ginger and petis udang into a fine paste.

4. 4

   Fry the aromatics

   Heat the oil in a wok. Fry the spice paste with the lemongrass and makrut lime leaves for 3 minutes.

5. 5

   Brown the chicken

   Add the chicken pieces and fry until browned.

6. 6

   Simmer until tender

   Add the ground peanuts, salt, palm sugar and tamarind water. Pour in the water and cook until the chicken is tender and almost all the liquid has been absorbed.

7. 7

   Grill and baste

   Grill the chicken over a charcoal fire, regularly spooning the sauce over it as it cooks.

What is ayam bakar bumbu petis goreng?

Ayam bakar means grilled chicken in Indonesian, while petis refers to a dark, savoury fermented paste, often made from prawns. This version combines those flavours with peanuts and a fragrant spice paste.

Cooking the chicken in the sauce before grilling seasons it throughout; the final charcoal grilling adds a smoky finish.

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 peanuts contribute fat and some protein; the peanuts and palm sugar also provide carbohydrates. Serve a piece with rice and plenty of fresh vegetables for a more balanced plate.

Build the spice paste

Fresh aromatics: grind the shallots, chillies, garlic and ginger finely so they cook evenly and coat the chicken.

Petis and coriander: petis udang gives the paste a deep savoury note, while roasted coriander seeds add warmth. Keep the petis udang distinct from other types of shrimp paste, as their flavour and saltiness can differ.

Toast and grind the peanuts

Dry-roast the peanuts before grinding to bring out their flavour. Grind them finely as directed; the resulting peanut-rich sauce should cling to the chicken rather than remain watery.

Simmer before grilling

Tenderness: simmer the chicken in the seasoned liquid until it is tender, allowing time for the flavours to work into the pieces.

Sauce: the recipe calls for almost all the liquid to be absorbed. Keep an eye on the wok towards the end so the mixture does not catch on the base.

Get the charcoal grill ready

Wait until the charcoal is ready for grilling before adding the chicken. Turn the pieces as needed and baste them regularly with the sauce, as the recipe directs.

What to serve with it

Serve the chicken with steamed rice to catch any remaining peanut sauce. Fresh vegetables or a crisp salad make a refreshing contrast to the rich, smoky coating.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Grind the peanuts finely for a sauce that coats the chicken evenly.
• Fry the spice paste, lemongrass and makrut lime leaves for the full 3 minutes.
• Stir and watch the wok closely as the liquid reduces to prevent the peanut mixture catching.
• Baste the chicken regularly with the sauce while it grills.

Variations

• Adjust the heat: use fewer red chillies for a milder paste.
• Use a grill pan: cook the chicken in a hot grill pan if charcoal grilling is not practical.
• Serve with rice: pair the chicken with steamed rice to make use of the sauce.
• Add fresh vegetables: serve with cucumber or a crisp salad for a cooling side.

Common mistakes to avoid

• Coarse spice paste: grind the aromatics finely so they cook through and distribute evenly.
• Unwatched sauce: stir as the liquid reduces, since the peanut mixture can catch on the wok.
• Skipping the simmer: cook the chicken in the sauce until tender before grilling.
• Dry grilling: baste the chicken regularly with the sauce to keep its coating flavourful.
• Crowded grill: leave room to turn the chicken pieces so they grill more evenly.

How to store

Refrigerate cooled leftovers in a covered container and use within 3 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions