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ayam bumbu rujak ayam panggang bumbu rujak

Ayam Bumbu Rujak (Grilled Rujak-Spiced Chicken)

A classic from Java and Bali, Ayam Bumbu Rujak is an Indonesian grilled chicken dish coated in a rich, fragrant coconut sauce infused with chili, lemongrass, and aromatic lime leaves.The term “bumbu rujak” refers to a sweet-spicy seasoning blend, traditionally used for fruit salad, but in this version, it transforms tender chicken into a bold and aromatic entrée.The chicken is first simmered in coconut milk with a medley of fresh spices, then grilled for a smoky finish.Perfect with steamed rice and fresh vegetables, this dish delivers the harmonious balance of sweet, spicy, savory, and creamy flavors that define Indonesian home cooking.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Central Java, Indonesian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken ayam – about 2.2–2.6 lbs, cut into 4–6 pieces
  • 2 cups coconut milk santan – preferably from fresh or canned full-fat coconut milk
  • 3 tbsp vegetable oil
  • 2 tbsp unsalted butter or margarine for a more authentic flavor
  • 2 stalks lemongrass serai, lightly bruised to release aroma
  • 3 kaffir lime leaves daun jeruk, torn into pieces for fragrance
  • 1 tsp white sugar
  • 2 tsp palm sugar gula merah, grated – can substitute with light brown sugar
  • 1 tsp salt or to taste
  • 1 tbsp tamarind water air asam jawa – mix ½ tsp tamarind paste with 1 tbsp water (optional, for tanginess)
Spice Paste (Bumbu Halus)
  • 10 red chili peppers cabai merah keriting – adjust to spice preference; can use Fresno or red jalapeños
  • 5 candlenuts kemiri, lightly toasted – substitute with macadamia nuts for similar creaminess
  • 10 shallots bawang merah – or substitute with small red onions
  • 4 garlic cloves bawang putih
  • ½ tsp toasted shrimp paste terasi bakar, optional – substitute with belacan or omit if unavailable

Instruction
 

  1. Prepare the Chicken
    Rinse the chicken pieces and pat dry. Rub lightly with a pinch of salt and a squeeze of lime or lemon juice. Let sit for 10 minutes, then rinse again to remove any strong odor.
  2. Make the Spice Paste
    Blend the red chili peppers, candlenuts, shallots, garlic, and shrimp paste (if using) into a smooth paste. Add a splash of oil or water if needed to blend.
  3. Cook the Sauce
    Heat vegetable oil and butter in a large skillet or wok over medium heat. Sauté the spice paste until fragrant and the oil separates, about 5 minutes.
  4. Simmer the Chicken
    Pour in the coconut milk and stir until evenly mixed. Lower the heat to medium-low and bring to a gentle simmer.Add the chicken pieces and cook uncovered, turning occasionally, until the sauce thickens and the chicken is tender, about 25–30 minutes.
  5. Grill for Smoky Flavor
    Preheat a grill (charcoal for authentic flavor, or a broiler/oven at 400°F). Grill the chicken for 5–8 minutes per side, basting with leftover sauce until slightly charred and aromatic.
  6. Serve
    Arrange the chicken on a serving platter. Spoon over some of the thick coconut sauce and serve hot with steamed rice and fresh vegetables.

Notes

  • Candlenuts (kemiri) are often used in Indonesian cooking for creaminess. In the US, macadamia nuts are a great substitute.
  • Palm sugar (gula merah) adds a caramel-like sweetness. You can substitute with light brown sugar if palm sugar is unavailable.
  • Kaffir lime leaves (daun jeruk) give a citrusy aroma. In Western grocery stores, look in the frozen herbs section of Asian markets, or substitute with lime zest for a different but pleasant fragrance.
  • Lemongrass (serai) should be bruised to release its oils. Fresh is best, but frozen lemongrass works too.
  • If you prefer less spice, remove the seeds from the chili peppers or replace some with red bell peppers for color without heat.
  • For a smokier finish without a grill, use an oven broiler on high for the last 5 minutes of cooking.