Introduction: Grilled Chicken (Ayam Panggang Kecap)
This Indonesian grilled chicken is on the spicy side. Great to be served with warm rice and salad.
Step 1: Method
1.4 kg chicken thighs
2 tbsp oil
10 bird eye chilies
2 large onions
1/2 tbsp scallion powder
1/2 tbsp ginger powder
1 can coconut milk (400 ml)
Hungarian Vegeta seasoning (or bouillon powder/salt)
Sweet soy sauce (available online, major grocery stores, Asian stores)
Trim fats but leave skins intact
Make paste of chilies, garlic, onion, candlenut, scallion, ginger and 1-2 tbsp oil
Heat oil and saute paste until fragrant
Pour in coconut milk, 2 tbsp sweet soy sauce and Vegeta/seasoning, stir to combine
Add in chicken and cook on medium heat until coconut milk thicken and chicken is cooked through
Preheat oven to 450 F, once ready, turn off oven and turn on the broiler
Place chicken on baking sheet with a rack on it and brush with gravy
Broil chicken on the lowest rack for 10 minutes
Serve immediately with warm rice and salad
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