Lita Eats

Ayam Bakar Pedas is a fiery and aromatic Indonesian dish that is sure to tantalize your taste buds. This popular recipe features succulent grilled chicken marinated in a rich and spicy blend of herbs and spices, creating a bold and unforgettable flavor profile. The combination of bird’s eye chilies, red curly chilies, turmeric, and other traditional spices delivers a perfect balance of heat and savory goodness. Finished off on the grill for a delicious charred finish, this dish is often served with a vibrant sambal bawang—a spicy chili sauce that adds an extra kick. Perfect for those who love a bit of heat in their meals, Ayam Bakar Pedas makes for an impressive centerpiece at any dinner table.

Ingredients

• 1 whole chicken (ayam)
• 12 shallots (bawang merah)
• 6 cloves garlic (bawang putih)
• 20 bird’s eye chilies (cabe rawit merah)
• 20 red curly chilies (cabe merah kriting)
• 1 thumb-sized piece of turmeric (kunyit)
• 2 teaspoons coriander (ketumbar)
• 1 teaspoon black pepper (lada)
• 1 teaspoon cumin (jinten)
• 2 bay leaves (daun salam)
• 2 kaffir lime leaves (daun jeruk)
• 1 stalk lemongrass (sereh)
• 1 thumb-sized piece of galangal (lengkuas) and ginger (jahe)
• 1/2 block palm sugar (gula merah)
• 1 teaspoon salt (garam)
• 1 teaspoon chicken bouillon powder (kaldu bubuk)
• 1.5 liters water

Methods

1. Prepare the Chicken
   • Clean and cut the chicken into pieces. Set aside.
2. Make the Spice Paste
   • Blend the shallots, garlic, bird’s eye chilies, red curly chilies, turmeric, coriander, black pepper, and cumin into a smooth paste.
3. Cook the Spice Paste
   • In a large pot, heat some oil over medium heat. Add the spice paste and cook until fragrant and the oil starts to separate from the paste.
4. Add Aromatics
   • Crush the lemongrass, galangal, and ginger, then add them to the pot along with the bay leaves and kaffir lime leaves.
5. Add the Chicken
   • Add the chicken pieces to the pot and stir well to coat them with the spice paste.
6. Simmer
   • Add water, palm sugar, salt, and chicken bouillon powder. Bring to a boil, then reduce the heat and let it simmer until the chicken is cooked through and the sauce has reduced slightly. This should take about 45 minutes to 1 hour.
7. Grill the Chicken
   • Preheat your grill. Remove the chicken from the pot and grill over medium heat, basting with the reduced sauce from the pot until the chicken is nicely charred and cooked through.
8. Serve
   • Serve the ayam bakar pedas hot with steamed rice and your choice of side dishes.