Indonesian Grilled Chicken (Ayam Bakar) — Sweet Soy-Spiced Charred Chicken

• 8bone-in skin-on chicken thighs
• 6 gfine sea salt
• 30 mllime juice
• 8Asian shallots (peeled and roughly chopped)
• 5 clovegarlic
• 3red Fresno chiles (seeded for medium heat)
• 4candlenuts (dry-toasted before blending)
• 1 inchfresh ginger
• 1 inchfresh turmeric (or 1 tsp ground turmeric)
• 1 inchgalangal
• 2 tspcoriander seeds
• 0.5 tspwhite peppercorns
• 45 mlneutral oil
• 2lemongrass stalks (trimmed, bruised, and tied)
• 3 leafIndonesian bay leaves (daun salam)
• 4 leafkaffir lime leaves (torn to release aroma)
• 500 mlcoconut water
• 120 mlkecap manis
• 1.5 tbsptamarind paste
• 25 gpalm sugar (finely shaved)

Instructions

1. 1

   Pat the chicken thighs dry, then rub them evenly with 6 g sea salt and 30 ml lime juice. Let the chicken stand for 20 minutes while you prepare the spice paste, then blot away excess surface moisture so the paste can cling.

2. 2

   Toast the candlenuts in a dry skillet over medium heat for 3 minutes, shaking the pan often until they smell nutty and show pale golden spots. Grind the candlenuts, shallots, garlic, chiles, ginger, turmeric, galangal, coriander seeds, and white peppercorns into a smooth paste using a mortar or blender with 30 ml water if needed.

3. 3

   Heat 45 ml neutral oil in a wide heavy pot over medium heat, then fry the spice paste for 6 to 8 minutes. Stir constantly until the paste darkens slightly, the raw shallot smell disappears, and the oil begins to separate at the edges.

4. 4

   Add the lemongrass, Indonesian bay leaves, and kaffir lime leaves, and stir for 1 minute to perfume the oil. Pour in the coconut water, kecap manis, tamarind paste, palm sugar, and 3 g sea salt, then bring the mixture to a steady simmer.

5. 5

   Nestle the chicken thighs into the sauce skin side up, turning once so every piece is coated. Cover partly and simmer over medium-low heat for 25 to 30 minutes, turning the chicken halfway through, until the meat is cooked through and the sauce has reduced to a glossy coating.

6. 6

   Lift the chicken onto a tray and continue simmering the sauce for 5 to 8 minutes until it is thick enough to brush onto the meat. Strain only if you prefer a smoother glaze, but keeping the cooked spice paste gives a more rustic and aromatic ayam bakar.

7. 7

   Prepare a charcoal grill or grill pan over medium-high heat and brush the grate with 1 tbsp neutral oil. Grill the chicken for 3 to 4 minutes per side, brushing with the reduced sauce and the remaining 30 ml kecap manis until the skin is sticky, dark, and lightly charred.

8. 8

   Rest the grilled chicken for 5 minutes before serving so the glaze settles and the juices redistribute. Spoon any remaining thick sauce over the top and serve hot with rice, sambal, and fresh vegetables.