Ayam Bakar (Grilled Chicken)

Instructions

1. 1In a food processor or blender, combine the 4 cloves garlic, 6 pieces shallots, 2.54 cm turmeric, 2.54 cm ginger, 3 pieces candlenuts, 1 tsp coriander seeds, and 1/2 tsp cumin seeds. Process until a fine paste forms.
2. 2In a medium bowl, add the spice paste you just made. Add the 1 stalk lemongrass (bruised or finely chopped), 1 tbsp palm sugar, 1 tbsp tamarind paste, 1 tsp salt, and 1 tbsp vegetable oil. Stir everything together until well combined.
3. 3Add the about 680 g chicken pieces to the bowl with the spice mixture. Use your hands or a spoon to coat each piece thoroughly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. For a stronger flavor, you can marinate it for longer.
4. 4Preheat your grill to medium heat. This is approximately 176.7-204.4°C (175-200°C).
5. 5Place the marinated about 680 g chicken pieces onto the preheated grill. Grill for 20-25 minutes. Turn the chicken pieces occasionally to ensure they cook evenly and develop a nice char on all sides. The chicken is done when it is cooked through and the juices run clear. For thicker pieces, you can check the internal temperature with a meat thermometer; it should reach 74°C.
6. 6Remove the grilled chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender.
7. 7Serve the Ayam Bakar hot. It is delicious served with rice and sambal.

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