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Indonesian·Main Course

Indonesian Char-Grilled Ayam Bakar

A simplified but soulful take on the classic Indonesian char-grilled chicken, using accessible ingredients to recreate the deep, caramelized flavors of the original. Bone-in chicken thighs are first braised in a fragrant aromatic paste of lemongrass, ginger, and spices, then finished on a screaming-hot grill to achieve a signature 'black but not burnt' char.

Prep

20m

Cook

45m

Total

65m

Serves

6

Method

  1. 01

    Prepare the chicken thighs by identifying the bone and making three deep parallel cuts (one center, two on the sides) at a 90-degree angle all the way to the bone to ensure even cooking and flavor penetration.

    Step 1
    Watch · 0:42
  2. 02

    Place shallots, garlic, ginger, lemongrass, and lime leaves into a food processor. Pulse and blend into a very fine aromatic puree, scraping down the sides as needed.

    Step 2
    Watch · 2:15
  3. 03

    Heat vegetable oil in a large skillet over medium-high heat. Add the aromatic puree and sauté for 3-4 minutes. Stir in the coriander, cumin, turmeric, white pepper, and salt, cooking until the mixture begins to soften and toast on the bottom of the pan.

    Step 3
    Watch · 2:24
  4. 04

    Add the sambal, brown sugar, soy sauce, bay leaves, and chicken broth to the skillet. Stir well to deglaze the bottom of the pan and bring the mixture to a boil.

    Step 4
    Watch · 3:32
  5. 05

    Place chicken thighs into the sauce skin-side down. Reduce heat to low, cover, and simmer for 15 minutes. Uncover, flip the chicken, and continue simmering uncovered for another 15-20 minutes, basting occasionally, until the chicken is tender (but not falling off the bone) and the sauce has reduced to a thick glaze.

    Step 5
    Watch · 3:58
  6. 06

    Remove chicken from the pan and transfer to a hot grill over high heat. Grill for 1-2 minutes per side, focusing on the skin side, until severely charred and blackened in spots. Watch for flare-ups due to the sugar content and move pieces as needed.

    Step 6
    Watch · 6:05
  7. 07

    Return the charred chicken to the reduced sauce in the skillet to coat. Serve over steamed rice, garnished with sliced Fresno chilis and fresh cilantro.

    Step 7
    Watch · 8:45

From Chef John

  • “I find cooking is all about trusting your feelings.”
  • “Make sure the pieces of chicken are black but not burnt.”
  • “The term flavor bomb is overused, but completely appropriate here.”