Name: Kecap Manis-Glazed Chicken (Ayam Panggang Kecap)
Yield: Makes 4–6 servings
Cuisine: Indonesian
Ingredients: Fried shallots for serving; ¼ cup (60 ml) + 2 tablespoons fresh key lime juice, divided; 2 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 3 teaspoons sambal oelek; 1 (3–4 lb/1.4–1.8 kg) chicken, cut into 8–10 parts, or 3 lb (1.4 kg) bone-in leg quarters; 8 Asian shallots or 4 European shallots, coarsely chopped; 4 cloves garlic, smashed; 4 teaspoons fine sea salt, divided; 1½ cups (350 ml) kecap manis; 10 candlenuts or unsalted macadamias; 1 tablespoon + 2 teaspoons vegetable oil, divided; 1 teaspoon ground white or black pepper; 2 teaspoons sugar; ½ cup (120 ml) water; 6 makrut lime leaves, spines removed

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

This chicken dish tastes best when grilled over a charcoal fire. There’s no mistaking the smoky, charred flavor. When Julia made this dish in Singapore, she used makrut limes (the fruit and leaves) and jeruk limo (nasnaran mandarin). The juice and rind of both limes inject a depth of tropical flavor unrivaled by any other citrus available here, although calamansi comes close.