Ayam Bakar
INGREDIENTS
1 x size 14 Chicken
Marinade
½ cup ABC Kecap manis
1/3 cup Coconut Milk
4 Kaffir Lime Leaves, thinly
sliced
1 Cinnamon Quill, crushed
1 Green Chilli, finely
chopped
1 Tblsp Fresh Ginger, grated
½ tsp Salt
30g Palm Sugar
¼ tsp Black pepper, freshly
ground
¼ tsp Chilli Powder
To Serve Banana Leaves
Steamed Rice, Lime Wedges,
Mango Sambal
INSTRUCTIONS
1. Lay chicken breast side
down on a chopping board, using kitchen shears cut along both sides of the
backbone.
2. Lay chicken flat and cut
through the breastbone to form two halves.
3. Turn chicken over and
make a cut in each leg and breast in the thickest part.
4. Place chicken into a
shallow dish.
5. Combine marinade
ingredients together and mix well. Pour marinade over the chicken and coat
well. Cover and refrigerate for 1-2 hours up 24 hours. Turn chicken
occasionally.
6. Cook chicken on a
pre-heated BBQ or Grill basting well for 25 – 30 minutes. If cooking in the
oven pre-heat oven 190c and roast for 40 minutes, basting occasionally.
7. Rest chicken 10 minutes
before serving on a banana leaf with steamed rice, mango sambal and salad.
Drizzle with a little extra Kecap.
