| Prep: 15 mins | Cook: 1 hour 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 15g | 10g |
| sugars | fibre | protein | salt |
| 6g | 2g | 40g | 1.2g |
Indonesian Barbecued Chicken with Bay Leaf, or Ayam Panggang, is a recipe that has quickly become a beloved staple in my kitchen. The fusion of spices and fruit-based elements in this dish takes me back to my roots and offers the convenience and heartiness that any chef could appreciate. I love recipes that bring people together and evoke a sense of community, and this one does exactly that.
Flavor Depth and Simplicity
The layered flavors of this dish are what make it so special. From the tanginess of lime juice to the sweetness of palm sugar, each ingredient builds on the other to create a symphony of taste. The use of coconut milk and bay leaves adds a creamy, aromatic element that reminds me of both Southern and West African cuisines. The spices, especially turmeric and coriander, are the stars here, infusing the chicken with a golden hue and a warm, robust flavor.
This dish offers a simplicity that any home cook can master. With just a handful of steps, you can create a meal that feels lavish and luxurious. It’s a perfect dish for those busy weeknights when you crave something nourishing but don’t want to spend hours in the kitchen. Plus, it’s a dish designed to impress, great for dinner parties or special family gatherings.
Health Benefits
In addition to being delicious, this recipe has numerous health benefits. Turmeric is well-known for its anti-inflammatory properties, and coconut milk provides healthy fats that are vital for brain function. The red chilies not only add a kick but also come loaded with antioxidants. When combined with the lean protein from the chicken, this dish is nutritionally balanced, offering a hearty meal that won’t weigh you down.
Perfect Pairings
This chicken dish pairs wonderfully with a variety of sides. For a more traditional Indonesian experience, consider serving it with a fragrant nasi goreng (Indonesian fried rice). Alternatively, a simple side of steamed vegetables or a fresh green salad can be perfect for balancing out the richness of the dish. Don’t forget a cold glass of jasmine tea or even a tropical fruit punch to make the meal complete.
If you enjoy recipes like Thai Green Curry or perhaps a well-seasoned Jamaican Jerk Chicken, you’ll find that Indonesian Barbecued Chicken with Bay Leaf offers a refreshing and exciting new avenue of flavors to explore. It’s a fusion feast waiting for you to discover and enjoy.
Dive into this flavorful journey with Ayam Panggang and let it become a regular feature at your dining table. Your taste buds will thank you!
What You’ll Need
- 2 whole chickens (about 3 lbs each), quartered
- 4 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 bay leaves
- 4 cloves garlic, minced
- 4 shallots, minced
- 2 tablespoons soy sauce
- 2 teaspoons palm sugar (or brown sugar)
- 2 limes, juiced
- 2 cups coconut milk
- 4 fresh red chilies, minced
Method
Step One
Rinse the chicken quarters and pat them dry with paper towels. Place the chicken pieces in a large mixing bowl.
Step Two
In a separate bowl, mix together the vegetable oil, salt, ground white pepper, ground coriander, and ground turmeric. Rub this spice mixture evenly over the chicken pieces.
Step Three
Add the bay leaves, minced garlic, and minced shallots to the bowl with the chicken. Mix well to ensure the spices and aromatics are evenly distributed.
Step Four
In a small bowl, combine the soy sauce, palm sugar (or brown sugar), and lime juice. Stir until the sugar is fully dissolved. Pour this mixture over the chicken, making sure to coat all pieces thoroughly.
Step Five
Allow the chicken to marinate for at least 2 hours in the refrigerator. For best results, marinate overnight.
Step Six
Preheat your grill to medium-high heat (about 375°F to 400°F).
Step Seven
While the grill is preheating, pour the coconut milk into a large saucepan over medium heat. Add the minced fresh red chilies and bring to a simmer.
Step Eight
Place the marinated chicken pieces on the grill, skin-side down. Grill for about 5-7 minutes on each side, or until the chicken is well-browned and has grill marks.
Step Nine
Baste the chicken pieces with the simmering coconut milk mixture while grilling. Continue to cook and baste the chicken until it is fully cooked through and reaches an internal temperature of 165°F (about 15-20 minutes total grilling time).
Step Ten
Remove the chicken from the grill and let it rest for a few minutes. Serve the Indonesian Barbecued Chicken with additional lime wedges, if desired. Enjoy!
