Ayam Bakar Bali (balinese-style Grilled Chicken)

Ayam Bakar Bali is a traditional Balinese dish of grilled chicken marinated in a rich blend of spices and served with fragrant rice. This flavorful dish is a popular choice for special occasions and gatherings in Bali.

Ayam Bakar Bali (balinese-style Grilled Chicken)

Ingredients

  • 4 chicken thighs
  • 5 shallots, peeled
  • 4 cloves garlic, peeled
  • 2 red chilies, seeded
  • 1 teaspoon shrimp paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon palm sugar
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 1 tablespoon tamarind paste
  • Salt to taste
  • 2 tablespoons oil

Instructions

  1. Grind the shallots, garlic, red chilies, shrimp paste, turmeric, coriander, and palm sugar into a smooth paste using a mortar and pestle or a food processor.
  2. Transfer the spice paste to a bowl and mix in the kecap manis, tamarind paste, and salt.
  3. Add the chicken thighs to the bowl and coat them evenly with the marinade. Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator.
  4. Preheat the grill to medium-high heat. Brush the grill grates with oil to prevent sticking.
  5. Grill the marinated chicken thighs for 5-6 minutes on each side, or until they are fully cooked and have a charred, caramelized exterior.
  6. Remove the grilled chicken from the heat and let it rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Grill Brush for oil

Tools

Mortar and pestle or food processor Grilling tongs

Serving suggestions

Serve the Ayam Bakar Bali with steamed white rice, sambal matah (Balinese raw sambal), and a side of fresh vegetables for a complete and satisfying meal.

Tips & tricks

For a spicier kick, add more red chilies to the marinade. Adjust the level of heat to your preference.

Cost

$15