Loading...
Widodo Kitchen
Ayam Panggang Padang (Padang Grilled Chicken)

Ayam Panggang Padang (Padang Grilled Chicken)

Ayam Panggang Padang, or Padang Grilled Chicken, is a sumptuous Indonesian dish originating from the Padang region. Marinated with a rich combination of spices such as turmeric, galangal, and lemongrass, the chicken is then grilled to perfection. Served with a luscious coconut milk-based sauce, this recipe delivers a mouthwatering harmony of bold flavours and tender grilled goodness, showcasing the distinct culinary heritage of Padang cuisine.

Prep Time —
Cook Time —
Servings 1 people
Difficulty Easy
Ingredients

A free-range chicken cut into 8-10 pieces

5 kaffir lime leaves

3 bay leaves

1 turmeric leaf

1 Lemongrass

1 Lime

1 tsp salt

500 ml coconut milk

3 tablespoon oil

Ground Ingredients

10 cayenne chillies

2 bird-eye chillies

10 shallots

8 cloves garlic

5 candlenuts

1 Galangal

1 inch ginger

1 inch turmeric

Instructions
  1. Ground all ground ingredients become a paste.
  2. Stir fry ground ingredients and kaffir lime, bay, turmeric leaves, and lemongrass with cooking oil in a big pot (that fit all chickens pieces) until fragrant.
  3. Add chicken into the big pot and stir fry until ground ingredients cover all chicken well.
  4. Add coconut milk into the big pot, and cook until boil.
  5. Keep stirring slowly and keep chickens are covered with the ingredients until all are cooked well, around 15 - 20 minutes in medium heat.
  6. While waiting, pre-heat the oven to 200 degrees (force fan and top heat).
  7. Prepare a baking pan (cover it with baking paper or aluminium foil)
  8. Put the chickens on the baking pan, cover it with the remaining liquid (around 3 tablespoons) by using a spoon or brush.
  9. Put it into the oven and grill until the colours are changed (around 5 minutes) and brush the chicken again with the sauce and grill it again for around 1-2 minutes.
  10. Flip the chicken to another side and repeat steps 8 and 9.
  11. Grill the chicken until a little bit dry but not burnt.
  12. Take out the chickens from the oven, and put chickens on the serving plates.
  13. Squish lime on top of the chickens ready to serve.

Note: Alternatively, you may grill the chicken on the BBQ pit using charcoal. And you may also add a bit of water into the remaining liquid to become curry soup, just add boiled egg and tofu or vegetables.

Back to Recipes

You May Also Like

Recipes with similar flavours and techniques.

Coq Au Vin (Chicken in Wine)

Coq Au Vin (Chicken in Wine)

Coq au Vin, a classic French dish, features chicken braised in red wine with mushrooms, onions, and bacon. This slow-cooked culinary masterpiece combines rich flavors, creating a savory and tender chicken with a luxurious sauce. Coq au Vin epitomizes French comfort cuisine, offering a delightful blend of wine-infused richness and aromatic herbs.

View Recipe ›
Mie Kangkung (Water Spinach Noodle)

Mie Kangkung (Water Spinach Noodle)

Water Spinach Noodles (Mie Kangkung) is an of Indonesian noodle soup served with chicken and kangkong (water spinach). This dish, which is originated from the Betawi people (Jakarta and Banten), comes with egg noodles and served with kangkong and thick soup made from chicken or broth.

View Recipe ›
Ayam Pop (Popular Chicken)

Ayam Pop (Popular Chicken)

Ayam Pop (popular chicken) is one of Padang (West Sumatra of Indonesia) cuisine. The unique taste comes from the broth of coconut water that boils the chicken until tender.

View Recipe ›