Ayam Bakar (Grilled Chicken with Sweet Soy Glaze)

Ayam bakar — grilled chicken — is Indonesia’s answer to barbecue, found on backyard grills and at roadside warungs from Sumatra to Bali. The chicken is simmered in spices first, then grilled and painted with sweet soy until it is charred and sticky. It is the taste of lazy afternoons, smoke in the air, and everyone hovering near the grill. Every island has its own glaze, from sweet and sticky in Java to fiery in Padang — this one splits the difference.

Smoky, sticky, and kissed by fire

The two-step cooking keeps the meat juicy while the kecap manis glaze caramelizes into burnished, smoky patches at the edges. The turmeric and coriander from the simmer give it a fragrant backbone that the grill only deepens. Serve it with rice, sambal, and lime, and you have the most satisfying grilled chicken you will make all summer. The charred bits, where the glaze meets the fire, are the part everyone fights over.

Craving more? Explore all Indonesian Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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