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Easy Padang-Style Grilled Chicken (Ayam Bakar Padang Recipe)

Rich, spicy Indonesian grilled chicken simmered in coconut milk and aromatic spices, then flame-grilled to perfection. A true flavor bomb from West Sumatra, made easier for your home kitchen.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indonesian (West Sumatran / Padang-style)
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Spice Base:
  • 1 whole chicken about 2.5 lbs / 1.2 kg, cut into 4–6 pieces

    Rinse and cut the chicken into 4–6 pieces. If desired, rub with lime juice (about 1 tbsp) and let sit for 10 minutes to reduce any strong poultry odor, then rinse and pat dry. Set aside.

  • 6 shallots thinly sliced (or use 1 small yellow onion as a substitute)
  • 2 stalks lemongrass serai, white parts only, bruised
  • 2 kaffir lime leaves daun jeruk purut, optional but recommended
  • 2 bay leaves Indonesian bay leaf or regular bay leaf
  • 2 tablespoons tamarind water from 1 tsp tamarind paste mixed with 2 tbsp warm water
  • 2 tablespoons vegetable oil
  • 2 cups coconut milk from canned full-fat coconut milk or freshly squeezed
Spice Paste (Bumbu Halus)
  • 4 cloves garlic
  • 4 candlenuts kemiri – or substitute with macadamia nuts
  • 2 inches fresh ginger jahe, peeled
  • 2 inches galangal lengkuas, chopped small (or substitute with extra ginger if unavailable)
  • 1 inch turmeric kunyit, or ½ tsp ground turmeric
  • 6 –7 red chili peppers like Fresno or mild red chili – adjust to taste
  • ½ tsp ground coriander
  • ½ tsp ground white or black pepper
  • 1 tsp salt
  • ½ tsp sugar optional

Instruction
 

  1. Prepare the Chicken
    Rinse and cut chicken into 4–6 pieces. Pat dry and set aside.
  2. Make the Spice Paste
    Blend all ingredients listed under Spice Paste with a splash of water until smooth. A food processor or blender works well.
  3. Sauté the Aromatics
    In a large pot or Dutch oven, heat the vegetable oil over medium heat. Sauté sliced shallots (or onion) until fragrant. Add the spice paste, lemongrass, kaffir lime leaves, and bay leaves. Cook for 3–4 minutes until the mixture becomes aromatic and slightly thick.
  4. Simmer the Chicken
    Add chicken pieces to the pot and stir to coat in the spice mixture. Pour in the coconut milk and tamarind water. Stir gently and bring to a simmer.
  5. Cook Slowly
    Simmer uncovered over low heat for 30–40 minutes, stirring occasionally, until the chicken is tender and the sauce is thick, oily, and reduced. This rich sauce will be used for basting.
  6. Grill the Chicken
    Remove chicken from the sauce. Grill over hot coals, grill pan, or under broiler for 5–10 minutes, turning and basting frequently with the leftover sauce until the chicken is lightly charred and caramelized.
  7. Serve
    Serve hot with steamed rice, fresh vegetables, and extra sauce on the side.

Notes

  • Tamarind Water: You can find tamarind paste in Asian or Latin grocery stores. If unavailable, mix lemon juice with a little brown sugar as a substitute (not exact, but gives a similar tang).
  • Candlenuts (Kemiri): Often available at Asian markets. Macadamia nuts are a great substitute for texture and richness.
  • Galangal (Lengkuas): This has a unique citrusy flavor. If you can't find it, double the ginger — it’s not identical but keeps the aromatic base strong.
  • Kaffir Lime Leaves: Optional but authentic. Frozen versions are often available at Asian groceries.
  • Chili: Adjust based on your heat tolerance. Traditional versions are spicier, but mild red chilies (like Fresno or red bell pepper mix) work for Western palates.
  • Coconut Milk: Use full-fat for rich flavor. Avoid low-fat versions, which can break during simmering.