Ayam pelelah - roasted chicken with sambal

Ingredients

• 1chicken
• 3Indonesian bay leaves (daun salam)
• 2 stalkslemongrass
• 3 tablespoonsoil
• 11shallots
• 6 clovesgarlic
• 2 cmkencur (aromatic ginger)
• 4 cmgalangal
• 2 cmturmeric
• 4candlenuts
• 4red chillies
• 7red curly chillies
• 1/3 teaspoonsalt
• 1/2 teaspoonpalm sugar
• 9shallots
• 5 clovesgarlic
• 6red chillies, deseeded
• 6red curly chillies, deseeded
• 1 teaspoontoasted shrimp paste
• 1/2 tablespoonsalt
• 1/2 tablespoonpalm sugar
• 1 teaspoonlemon juice

Instructions

1. 1

   Make the spice paste

   Pound or grind the bumbu ingredients until they form a fine paste.

2. 2

   Marinate the chicken

   Cut the chicken into 8 pieces. Coat it with the paste, salam leaves and lemongrass, then leave to marinate for at least 30 minutes.

3. 3

   Roast the chicken

   Roast the chicken slowly over a charcoal fire until it is golden brown.

4. 4

   Shred the meat

   Pull the roasted chicken meat apart and mix it with the sambal.

5. 5

   Make the sambal

   Pound or grind the sambal ingredients into a paste.

6. 6

   Fry the sambal

   Heat the oil in a pan and fry the chilli paste for 5 minutes.

What is ayam pelelah?

Ayam pelelah is an Indonesian chicken dish associated with the island of Lombok, where spicy, aromatic sambals are a hallmark of local cooking. The name is often used for chicken that is pulled apart and mixed with chilli relish.

This version first marinates the chicken in a pounded bumbu of shallots, garlic, roots and chillies, then roasts it over charcoal. That combination gives the meat both deep seasoning and 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 palm sugar and the chillies contribute a smaller amount of carbohydrate. Oil and candlenuts contribute fat; serve a moderate amount of rice and add vegetables to make a more balanced plate.

The bumbu and its aromatics

Bumbu paste: Shallots, garlic, kencur, galangal, turmeric and candlenuts build a savoury, earthy base. Grind them finely so they cling to the chicken rather than remaining in coarse pieces.

Whole aromatics: Salam leaves and lemongrass join the chicken during marinating. Bruise the lemongrass lightly to help release its fragrance.

Getting the marinade right

Even coating: Work the paste over all sides of the chicken pieces, including around joints and beneath loose skin. The 30-minute minimum gives the surface time to take on the seasoning.

Charcoal heat: Roast slowly rather than directly over fierce flames. This helps the chicken cook through as it browns and lets the aromatic paste toast without burning.

Sambal balance and texture

Chilli paste: The sambal combines shallots, garlic and two kinds of red chilli with toasted shrimp paste. Deseeding the chillies keeps their flavour while reducing some of their heat.

Finishing: The method has you mix the shredded chicken with sambal and fry the chilli paste in oil for 5 minutes. Keep the paste moving in the pan so it cooks evenly.

How to tell when it is ready

Golden exterior: Look for chicken that has browned across its surface, without blackened patches from the charcoal. The recipe gives no specific roasting time, so judge by colour and whether the meat is cooked through.

Pulled texture: Once roasted, the chicken should separate into strands when pulled apart. Mix the meat with the sambal so the seasoning reaches each piece.

Serving ayam pelelah

Rice: Serve with steamed rice to temper the chilli and catch the savoury juices. Plain rice lets the sambal remain the centre of attention.

Fresh sides: Add crisp vegetables or a simple cucumber salad for a cool contrast. Keep accompaniments lightly seasoned so they do not compete with the aromatic chicken.

Recipe notes & tips

• Grind the bumbu until smooth so it coats the chicken evenly.
• Marinate the chicken for at least 30 minutes as directed.
• Keep the charcoal heat gentle to avoid burning the spice coating.
• Deseed the sambal chillies carefully, and wash your hands afterwards.
• Pull the chicken into manageable strands so the sambal coats it well.

Variations

• Milder sambal: Use fewer chillies or remove the seeds from all of them.
• Extra smoky: Roast the chicken over charcoal as specified, keeping it away from direct flames.
• More citrus: Add a little extra lemon juice to the sambal to sharpen its flavour.
• Smoother sambal: Grind the sambal ingredients thoroughly before frying.
• Rice bowl: Serve the shredded chicken over steamed rice with fresh vegetables.

Common mistakes to avoid

• Coarse bumbu: Keep grinding until the paste is fine enough to coat the chicken.
• Short marinating: Leave the chicken for at least 30 minutes so the seasoning has time to adhere.
• Fierce charcoal: Move the chicken away from strong flames if the outside darkens too quickly.
• Uneven roasting: Turn the pieces as needed so they brown across their surfaces.
• Uncovered chillies: Deseed them with care and avoid touching your face while handling them.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the chicken seems dry.

Frequently asked questions