Indonesian Javanese Grilled Chicken (Ayam Panggang Jawa)

The Javanese tenderize their chicken by boiling it first in a bath of spiced coconut milk or water. Once tenderized and cooked through, they then deep fry or grill the chicken to get it crispy. During a Javanese Slametan (celebration), this chicken is almost always served next to the festive rice mountain, tumpeng. The dish is great hot with rice and cucumbers, or cold as part of a picnic.

Ayam Panggang Jawa – Javanese Grilled Chicken

This moist chicken can be finished on the grill or deep fried to make pieces crispy. Partially cooking the chicken in hot, spicy coconut milk tenderizes the chicken while infusing it with subtle flavors. The chicken can be made a few in advance and refrigerated.
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Course: BBQ, Brunch, Lunch, Main Course
Cuisine: Indonesia, Southeast Asian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Food Processor or blender
  • High-sided large skillet

Ingredients

  • 1 large Whole chicken, cut into pieces
  • 1 medium Onion, roughly chopped
  • 3 small Red chilies, stemmed and chopped (or 1 jalapeno)
  • ½ tsp Turmeric powder
  • 2 tsp Ground coriander
  • 1 tsp Laos powder (optional)
  • cups Coconut milk
  • 1 Bay leaf
  • 1 stalk Lemongrass, whit part only, crushed with a knife
  • Salt to taste

Instructions

  • Prepare Chicken – In a food processor, make a paste of onion, chili peppers, turmeric, coriander, and laos. In a large skillet, add coconut milk, bay leaf, lemongrass, and stir in the spice paste. Add the chicken pieces and bring to a boil. Reduce heat to medium and simmer until the chicken is tender, about 25 minutes. Remove from heat and transfer chicken to paper towels to remove any excess marinade.
  • Cook Chicken and Serve – Preheat grill to hot. Transfer chicken to a plate. Return marinade to stove over medium heat and reduce sauce to a thin gravy consistency. Season to taste with salt.
    Place chicken pieces on hot grill, skin-up. Grill until bottom gets brown and crusty, about 4-5 minutes. Careful not to burn. Flip chicken and grill a few minutes more to brown and crisp the skin-side.
    Remove chicken to a serving platter skin side up. Pour hot sauce into a dipping bowl in the center of the serving dish and serve with white rice and a cucumber salad.

Notes

  • The chicken pieces can be fried instead of grilled. Heat 3-4 cups canola oil to 350 degrees in a wok or deep fryer. Add chicken pieces 3-4 at a time and fry on both sides until golden brown, a few minutes. Remove to paper towels and bring oil back to 3 50. Repeat until all the pieces are done.

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