Spicy Grilled Chicken (Ayam Bakar)

Here is a simple lunch box for my husband, of just warm rice, his favorite vegetables to snack on, fresh radish and red bell paprika that is, with spicy grilled chicken as the main food 😀

I cut a roasted seaweed (Nori, for sushi) as heart-shaped, just to decorate a little 😀

Spicy Grilled Chicken

• 1 whole chicken, cut up
• 1 medium onion
• 15 bird eye chilies
• 2 small tomatoes
• 1 lime leaf
• 1 lemongrass
• 2 tsp garlic powder
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp ginger powder
• 1 tsp ground cumin
• 6 candlenut
• 8-10 black peppercorns
• 1 thumb tamarind pulp
• 1/2 tsp white pepper powder
• 1/3 c coconut cream powder
• 1/3 c x 6 water
• salt sugar to taste

Method

• Make paste out of chilies, tomatoes, candlenut, and tomatoes, with the help of a little water and a little oil
• In a large pot, place 2 tbsp oil, lemongrass, lime leaf and paste, heat until fragrant
• Add in washed cut up chicken, stir for 5 mins
• Add in water and coconut cream, bring to boil
• Cook until thicken and lessen, adjust salt and sugar
• Grill and brush with some of the gravy
• Serve right away

Print Recipe

Ayam Bakar Bumbu Pedas

Spicy Grilled Chicken

Ingredients

• 1 whole chicken cut up
• 1 medium onion
• 15 bird eye chilies
• 2 small tomatoes
• 1 lime leaf
• 1 lemongrass
• 2 tsp garlic powder
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp ginger powder
• 1 tsp ground cumin
• 6 candlenut
• 8-10 black peppercorns
• 1 thumb tamarind pulp
• 1/2 tsp white pepper powder
• 1/3 c coconut cream powder
• 1/3 c x 6 water
• salt sugar to taste

Instructions

• Make paste out of chilies, tomatoes, candlenut, and tomatoes, with the help of a little water and a little oil
• In a large pot, place 2 tbsp oil, lemongrass, lime leaf and paste, heat until fragrant
• Add in washed cut up chicken, stir for 5 mins
• Add in water and coconut cream, bring to boil
• Cook until thicken and lessen, adjust salt and sugar
• Grill and brush with some of the gravy
• Serve right away