Ayam Bakar Kecap, Indonesia's Family Favorite
Sweet soy grilled chicken is an Indonesian family favorite, blending sweet, savory flavors with an appetite-whetting char aroma. It suits lunch, dinner, and family gatherings alike.
The secret lies in two stages: braising the chicken with spices until tender and infused, then grilling until caramelized. This way the seasoning penetrates deep into the meat, not just the surface.
Ingredients and Spice Paste
Prepare 1 whole chicken, cut into 8 pieces. Rub with 1 tbsp lime juice and a little salt, rest 10 minutes, then rinse. Also have 5 tbsp sweet soy sauce, 2 bay leaves, 2 bruised lemongrass stalks, 300 ml water, and salt to taste.
For the spice paste: 6 shallots, 4 garlic cloves, 3 roasted candlenuts, 1 tsp coriander, 1 thumb ginger, and 1 thumb turmeric. For the glaze: 3 tbsp sweet soy sauce and 1 tbsp melted margarine.
Steps: Braise First, Then Grill
Blend the spice paste and saute in a little oil until fragrant; add bay leaves and lemongrass. Add the chicken pieces, stirring until they change color. Pour in water and sweet soy sauce, season with salt, then simmer over low heat until the chicken is tender and the liquid reduces into a thick, absorbed seasoning.
Lift the chicken, reserving the remaining seasoning for glazing. Grill over charcoal or a pan, brushing with the sweet soy sauce, margarine, and reserved braising seasoning. Flip until caramelized, browned, and fragrant. Serve with warm rice, fresh vegetables, shrimp paste sambal, and iced tea.
Tips for Tenderness and Maximum Smokiness
Use young free-range or fresh broiler chicken for springy, savory meat. Coconut water can replace the braising water for extra savoriness and aroma.
Do not flip the chicken too often while grilling or the meat toughens; flip once one side is firmly browned. Over charcoal, use medium heat to avoid quick burning. Brush on the glaze generously so the soy caramel layer forms perfectly.
