Ajam Panggang (Indonesian Barbecued Chicken)

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

Yields:4 servings
Rate this Recipe
Recipe Cooking TimePreparation10 minutes
Cooking40 minutes
Ready In50 minutes

Ingredients

3 pound chicken, whole
1 cup kecap (ketjap) manis (or ketjap) manis*
2 cloves garlic peeled and mashed
2 tablespoons lime juice fresh
1/2 cup butter, unsalted melted
1/2 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

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 F. 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.

Save This Page

del.icio.us
Bookmark and Share

Member Review

StarStarStarStar

Raspberry Yogurt Pie

This is a wonderfull and light dessert to offer people as a contrast to the heavy holiday meals and desserts normally offered at this time.