Ayam Panggang

Barbecued Spicy Chicken

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

Barbecuing was very common among Malay cooks in the old days when every dapur (kitchen) had a wood fire. These days, barbecued or panggang foods are more likely to be found at food stalls, where whole chickens are generally replaced with chicken wings or drumsticks.


  • 1 whole chicken (about 1 kg/2 lbs), quartered or cut into serving pieces, or 6


  1. To prepare the Marinade, grind the garlic and ginger together in a mortar. Mix this paste with the lime juice and salt, then rub the mixture into the chicken pieces. Set the seasoned chicken aside to marinate for 30 minutes.
  2. To prepare the Barbecue Chilli Paste, steam or blanch the chili padi, shallots, garlic and tomato for 5 minutes in a saucepan with