Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the bumbu (spice paste), combine 4 peeled cloves of garlic, 2 peeled small shallots, a 1-inch piece of peeled fresh ginger, 1 thinly sliced stalk of lemongrass (outer layers removed), 2 finely minced kaffir lime leaves (stem removed), and 1 red chili (deseeded if desired) in a food processor and blend until a fine paste forms.

2. 2

   In a large bowl, whisk together the bumbu paste with 3 tablespoons of gochujang, 4 tablespoons of kecap manis, 2 tablespoons of grated palm sugar, 1 tablespoon of tamarind paste dissolved in 2 tablespoons of warm water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

3. 3

   Add 4 large chicken thighs (bone-in, skin-on) to the bowl with the marinade, ensuring each piece is thoroughly coated, then cover and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor.

4. 4

   Prepare your charcoal grill for medium-high heat, allowing the coals to turn white-ash over for even heat distribution.

5. 5

   Place the marinated chicken thighs skin-side down on the preheated grill, reserving any remaining marinade for basting, and grill for 8-10 minutes, or until the skin is nicely charred.

6. 6

   Flip the chicken thighs and continue to grill for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C), frequently basting with the reserved marinade and periodically flipping to prevent burning and ensure even cooking and caramelization.

7. 7

   Remove the cooked Ayam Bakar from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute, ensuring a tender and flavorful dish.