Ayam Panggang (Grilled Whole Chicken) is a traditional Indonesian recipe for a classic dish of a whole spatchcocked chicken that's pan fried in a spice paste so the paste thickly coats the chicken then the chicken is finished by oven roasting. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Grilled Whole Chicken (Ayam Panggang).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 whole chicken, spatchcocked
Sweet soy sauce (ketjap manis), as needed
1 thumb-sized piece of tamarind, dissolve in 100ml boiling water, discard the seeds
Sugar and salt to taste
1 medium onion
4-6 garlic cloves
6 birds' eye chilies, more if you like it spicy
5-6 candlenuts
1/2 tbsp turmeric powder
1-2 tbsp olive oil
4 tbsp water
Method:
In a food processor, grind together the onion, garlic, chilies, candle nut, oil, and water into a fine paste, mix in turmeric powder
Using a non-stick pan, fry the paste until aromatic and lightly darkened.
Add in the remainder of the ingredients, stirring well to combine.
Place cleaned washed and spatchcocked chicken into the pan, coating it with the spices, both inside and out.
Turn chicken over to coat the other side as well
Cook until the sauce thickens and properly coats the chicken.
Transfer the chicken to a roasting tin then transfer to an oven pre-heated to 170C and roast for 1 1/2 hours, or until chicken juices run clear.
This is often served to accompany nasi kuning as part of a larger meal.
)
Click on the image, above to submit to Pinterest.