Indonesian-Style Braised and Grilled Chicken Thigh

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Fragrant and savory, this delicious Indonesian-style dish of tender chicken thigh, also known as ayam bakar, with a spicy kick, cannot be missed!

Let's start cooking!

Chili added to blender to make spice paste

Step 1 - Blend rempah (spice paste)

  • In a blender, blend large red chilies, chili padi, shallots, garlic cloves and grated ginger together until it forms a smooth paste.
  • If mixture is not blending well, use vegetable oil to help you achieve a smooth paste.
    Adjust the level of spiciness by adding or removing the amount of chili padi
Spice paste added to pan

Step 2 - Fry rempah (spice paste)

  • In a pan, fry the rempah for about 8 minutes, until the oil separates from the paste.
  • Preheat oven to 180°C.
Chicken thighs cooked in spice paste

Step 3 - Cook chicken

  • In the same pan, add in chicken thighs and add enough water to cover the chicken.
  • Simmer on medium-low heat for 15 minutes.
    Chicken thigh can be substituted with chicken breast
Grilled chicken

Step 4 - Grill chicken

  • After 15 minutes, remove chicken thighs from the pan and grill in the oven at 180°C until nicely charred.
Sauce in pan

Step 5 - Cook and season sauce

  • In the same pan, add lime juice, diced tomatoes, smashed kaffir lime leaves, smashed lemongrass and sliced basil, cook until the sauce reduces.
  • Season to taste with salt and sugar.

Plate and serve!

Braised chicken thigh served with rempah gravy and lime

Serve the chicken and drizzle sauce over the chicken.

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