Ajam Panggang (Indonesian Barbecued Chicken)

Name: Ajam Panggang (Indonesian Barbecued Chicken)
Yield: 4
Cuisine: Indonesian
Ingredients: chicken, whole; kecap (ketjap) manis; garlic; lime juice; butter, unsalted; ginger; sambal ulek (ground chili peppers and salt); kroepoek oedang***; cornstarch

Add an Indonesian flavor to your chicken with this spicy and delicious recipe.

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

50 min

Trans-fat Free, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
3	pound	whole chicken
1	cup	kecap (ketjap) manis (or ketjap) manis*	*
2	cloves	garlic peeled and mashed
2	tablespoons	lime juice fresh
½	cup	butter, unsalted melted
½	teaspoon	ginger fresh grated
1	teaspoon	sambal ulek (ground chili peppers and salt) **	*
1	package	kroepoek oedang* *	*
1	x	cornstarch to thicken marinade for sauce	*

Ingredients

Amount	Measure	Ingredient	Features
1.4	kg	whole chicken
237	ml	kecap (ketjap) manis (or ketjap) manis*	*
2	cloves	garlic peeled and mashed
3E+1	ml	lime juice fresh
118	ml	butter, unsalted melted
2.5	ml	ginger fresh grated
5	ml	sambal ulek (ground chili peppers and salt) **	*
1	package	kroepoek oedang* *	*
1	x	cornstarch to thicken marinade for sauce	*

Directions

*Sweet soy sauce.

**Hot pepper sauce.

***Shrimp puffs.

Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This dish is good with Nasi Goreng (fried rice).

Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat.

Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce).

Roast, uncovered, at 400℉ (200℃). for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.)

Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired. Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375 F on fat thermometer), draining at once on paper towels.

The chips will puff up as soon as they hit the fat.

Yield: 4 servings on its own, 6 as part of an Indonesian rice table.