Ayam Panggang (Barbecued Spicy Chicken) Recipe

Name: Ayam Panggang (Barbecued Spicy Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 chicken wings or 10 whole chicken legs; 2 garlic cloves; 2 1/2 cm gingerroot; 1 tablespoon lime juice, preferably from small round limes (limau kesturi); 1/2 teaspoon salt; Spice paste; 5 -10 chilli padi chilies; 25 red chilies; 15 shallots; 10 garlic cloves; 2 tomatoes; 2 tablespoons oil; 4 tablespoons lime juice, preferably from small round limes (limau kesturi); 1 tablespoon sugar; salt and pepper

Servings: persons

10 chicken wings or 10 whole chicken legs
2 garlic cloves
2 1/2 cm gingerroot
1 tablespoon lime juice, preferably from small round limes (limau kesturi)
1/2 teaspoon salt
Spice paste
5 -10 chilli padi chilies
25 red chilies
15 shallots
10 garlic cloves
2 tomatoes
2 tablespoons oil
4 tablespoons lime juice, preferably from small round limes (limau kesturi)
1 tablespoon sugar
salt and pepper

1
Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken.
2
-Set aside.
3
To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes.
4
Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes.
5
Put steamed items in a blender and process coarsely.
6
Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant.
7
Add lime juice, sugar, salt and pepper to taste.
8
Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate.
9
Return chicken to the barbecue and cook until tender and golden brown on both sides.
10
Hint: The spice paste can be prepared several hours in advance.

1005

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 chicken wings or 10 whole chicken legs, 2 garlic cloves, 2 1/2 cm gingerroot, 1 tablespoon lime juice, preferably from small round limes (limau kesturi), and more.

Yes, Ayam Panggang (Barbecued Spicy Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ayam Panggang (Barbecued Spicy Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions