Ayam Panggang Sulawesi - grilled chicken sulawesi style

Ingredients

• 1whole chicken
• 2lemongrass stalks
• 8kaffir lime leaves
• 350 mlcoconut milk
• 1 bunchlemon basil
• 1 tspsalt
• 60 ml (4 tbsp)oil
• 9shallots
• 6garlic cloves
• 4red bird’s eye chillies
• 6candlenuts
• 4 cmlaos (listed as turmeric in the source)
• 6 cmfresh ginger

Instructions

1. 1

   Make the paste

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

2. 2

   Cut the chicken

   Cut the chicken into pieces.

3. 3

   Fry the paste

   Heat the oil in a wok and fry the spice paste for 5 minutes.

4. 4

   Add the herbs

   Add the lemongrass, lemon basil and kaffir lime leaves, then fry for a further 3 minutes.

5. 5

   Simmer the sauce

   Add the coconut milk and salt. Simmer gently for 10 minutes.

6. 6

   Cook the chicken

   Add the chicken pieces and cook gently for 35 minutes.

7. 7

   Grill and serve

   Remove the chicken and roast it over a charcoal fire for 5 minutes. Let the sauce thicken, then pour it over the chicken and serve.

What is ayam panggang Sulawesi?

Ayam panggang means grilled chicken, and Sulawesi-style versions draw on the Indonesian island’s aromatic cooking traditions. This recipe first simmers chicken in coconut milk and a ground spice paste, then briefly grills it.

The method gives the chicken time to take on the sauce’s fragrance before the fire adds a roasted edge. Lemon basil and kaffir lime leaves bring a fresh, citrusy counterpoint to the rich coconut.

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 coconut milk and oil contribute much of the fat; the recipe contains little directly added carbohydrate apart from what is served alongside it. Pair a portion with steamed rice and plenty of fresh vegetables for a more balanced plate.

Build the spice paste

Aromatics: shallots, garlic, chillies, candlenuts and ginger form the base of the paste. Grinding them finely helps them cook evenly and spread through the sauce.

Laos: the source lists “laos (turmeric)”, although laos commonly refers to galangal. Use the ingredient you have, keeping in mind that galangal and turmeric bring different flavours.

Fry before simmering

Paste: fry it in the oil for the full 5 minutes, stirring so it cooks without catching. This gives the raw aromatics time to soften before the coconut milk goes in.

Herbs: add the lemongrass, lemon basil and kaffir lime leaves for their separate 3-minute fry. Keep the heat steady so their fragrance develops without scorching.

Cook gently for tender chicken

Simmer: let the coconut milk and salt cook gently for 10 minutes before adding the chicken. A quiet simmer is preferable to a hard boil, which can make the sauce reduce too quickly.

Doneness: cook the chicken gently for 35 minutes, as directed, and check that the thickest pieces are cooked through before grilling. The recipe does not specify a cut size, so check larger pieces carefully.

Finish over charcoal

Grill: the chicken spends just 5 minutes over charcoal after simmering. Watch it closely, as the sauce on the surface can colour quickly over direct heat.

Sauce: thicken the remaining cooking liquid while the chicken grills, then pour it over the chicken to serve. If the fire is not ready, the chicken can still be served after simmering, though it will miss the smoky finish.

Serving ideas

Rice: serve the chicken and its coconut sauce with steamed rice to make a simple meal. The rice also catches the fragrant sauce.

Fresh sides: add crunchy vegetables or a lightly dressed salad for contrast. Keep accompanying sauces modest if you want the chicken’s lemongrass, basil and lime-leaf aromas to remain prominent.

Recipe notes & tips

• Grind the spice paste finely so it cooks evenly.
• Stir the paste while frying to help prevent it catching on the wok.
• Bruise the lemongrass before adding it to release more aroma.
• Keep the coconut milk at a gentle simmer rather than a rolling boil.
• Stay close to the charcoal fire during the brief grilling stage.
• Thicken the sauce while the chicken grills so both are ready together.

Variations

• Adjust the chilli: use fewer bird’s eye chillies for a milder paste.
• Use galangal: choose galangal if following the ingredient name “laos” rather than the source’s turmeric note.
• Cook without charcoal: brown the simmered chicken under a hot grill for a similar roasted finish.
• Add lime: serve with fresh lime wedges for a brighter flavour.
• Serve with rice: spoon the thickened coconut sauce over steamed rice alongside the chicken.

Common mistakes to avoid

• Rushing the paste: frying it for less than 5 minutes can leave the aromatics tasting raw; cook it for the full time.
• Boiling hard: vigorous boiling can reduce the coconut sauce too quickly; keep it at a gentle simmer.
• Skipping the doneness check: larger chicken pieces may need careful checking after the stated cooking time.
• Leaving the chicken unattended: the sauce can darken quickly over charcoal; watch it during the 5-minute grill.
• Serving thin sauce: allow the remaining sauce to thicken before pouring it over the chicken.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the coconut sauce has thickened too much; grill briefly again only if desired.

Frequently asked questions