Ajam Panggang (Indonesian Barbecued Chicken)
Submitted by Slates
Ajam Panggang is a flavorful Indonesian dish featuring chicken marinated in a rich blend of sweet soy sauce (kecap manis), garlic, lime, and spicy sambal ulek, then roasted or grilled until juicy and caramelized. Paired with crispy shrimp puffs (kroepoek oedang) and a thickened marinade sauce, it’s perfect as a standalone dish or part of an Indonesian rice table with nasi goreng (fried rice).
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
2½ hrsChef Tips
- Marinating: Marinate overnight in the fridge for deeper flavor, but let the chicken sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Grilling: If grilling, clean and oil the grates to prevent sticking. Use indirect heat for the last 10 minutes if flare-ups occur.
- Sauce Safety: Boil reserved marinade for at least 1 minute before thickening to ensure it’s safe to consume.
- Shrimp Puffs: Fry just before serving to maintain crispiness. Store unfried kroepoek in an airtight container to prevent softening.
- Spice Level: Adjust sambal ulek to taste; start with ½ tsp for milder flavor.
Optional Variations
- Spicier Version: Add 1–2 tsp of sambal ulek or fresh chopped red chilies to the marinade.
- Coconut Twist: Replace ¼ cup kecap manis with coconut milk for a creamier marinade.
- Skewered Ajam Panggang: Cube chicken, marinate, and thread onto skewers for a street-food-style presentation. Grill for 15–20 minutes, turning frequently.
- Vegetarian Option: Substitute chicken with firm tofu or tempeh, pressed and cubed. Marinate and bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
Pitfalls to Avoid
- Overcrowding: Space chicken pieces apart on the baking sheet or grill to ensure even cooking and browning.
- Burning: Monitor browning closely; kecap manis’ sugar content can cause charring. Lower heat or cover if needed.
- Undercooked Chicken: Use a meat thermometer to confirm doneness (165°F/74°C).
- Soggy Shrimp Puffs: Ensure oil is hot enough (375°F/190°C) and fry in small batches to prevent oil temperature from dropping.
Ingredients
Directions
- Prepare the Marinade: In a large bowl, combine kecap manis, minced garlic, lime juice, melted butter, ground ginger, and sambal ulek. Whisk until smooth.
- Marinate the Chicken: Add chicken pieces to the marinade, tossing to coat evenly. Cover and marinate at room temperature for 2 hours, stirring every 30 minutes. (For stronger flavor, refrigerate and marinate overnight.)
- Preheat Oven or Grill: Preheat oven to 400°F (200°C) or prepare a charcoal grill for medium-high heat.
- Cook the Chicken: Remove chicken from marinade, reserving the marinade. Place chicken on a baking sheet (for oven) or grill grates. Roast or grill for 35–40 minutes, turning and basting with reserved marinade every 10 minutes, until the internal temperature reaches 165°F (74°C). If browning too quickly, cover loosely with foil (oven) or move to a cooler part of the grill.
- Prepare the Sauce: In a small saucepan, combine reserved marinade with cornstarch mixed into 2 tbsp water. Heat over medium, stirring constantly, until thickened (about 2–3 minutes). Set aside.
- Fry Shrimp Puffs: Heat oil in a deep-fryer or heavy pot to 375°F (190°C). Fry kroepoek oedang in small batches for 5–10 seconds until puffed and crispy. Drain on paper towels.
- Serve: Arrange chicken on a platter, drizzle with sauce (optional), and serve with shrimp puffs and nasi goreng or steamed rice.
Comments
