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ayam bakar sapit

Grilled Coconut Chicken (Ayam Bakar Sapit)

Ayam Bakar Sapit is a traditional Indonesian grilled chicken dish from Sumatra, slowly braised in coconut milk and spices, coated with toasted coconut, then grilled until fragrant and lightly caramelized. Rich, savory, and aromatic, this dish sits somewhere between braised coconut chicken and grilled barbecue—deeply flavorful yet approachable for Western home cooks.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Main Dish
Cuisine: Indonesian, Sumatran
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken ayam, cut into 8 pieces
  • 1¾ cups thin coconut milk santan encer — from canned coconut milk diluted with water
  • 1¾ cups thick coconut milk santan kental — full-fat canned coconut milk
  • 1½ cups freshly grated young coconut kelapa muda parut, toasted until dry Substitute: unsweetened desiccated coconut, lightly toasted
  • 1 teaspoon salt
Spice Paste (Bumbu Halus)
  • 6 shallots bawang merah — or red onion
  • 3 cloves garlic bawang putih
  • 3 red chilies cabai merah — Fresno or red jalapeño work well
  • ½ teaspoon ground coriander ketumbar
  • ¼ teaspoon ground cumin jintan
  • ½ teaspoon shrimp paste terasi Substitute: ½ teaspoon fish sauce or anchovy paste
  • ½ teaspoon salt
Optional Flavor Enhancement (recommended for Western kitchens):
  • ½ teaspoon palm sugar gula aren — or light brown sugar
  • 2 kaffir lime leaves daun jeruk — optional, remove before grilling

Instruction
 

  1. Place the chicken pieces in a wide pan or Dutch oven. Pour in the thin coconut milk and cook over medium heat until the chicken turns opaque and is about halfway cooked. Keep the heat gentle to prevent the coconut milk from boiling aggressively.
  2. Add the blended spice paste (and kaffir lime leaves, if using). Stir gently to coat the chicken evenly. Pour in the thick coconut milk, reduce the heat to low, and simmer uncovered.
  3. Cook slowly, stirring occasionally, until the coconut milk reduces significantly and releases its natural oil. The sauce should look thick, glossy, and aromatic—not watery.
  4. Add the toasted grated coconut and optional palm sugar. Stir well until the mixture becomes dry and clings tightly to the chicken. Taste and adjust seasoning if needed.
  5. Remove the chicken from the pan. Press each piece between two bamboo skewers or secure with metal skewers.
  6. Grill over medium heat (outdoor grill, grill pan, or oven broiler) until lightly charred and fragrant, about 2–3 minutes per side. Brush with any remaining coconut mixture for extra flavor.
  7. Serve hot with steamed rice and a simple chili sambal or fresh salad.

Notes

  • Coconut Milk: Always use full-fat canned coconut milk for best flavor and texture. Shake the can well before opening.
  • Toasted Coconut: If using desiccated coconut, toast it gently in a dry skillet until lightly golden and fragrant—do not brown it too much.
  • Shrimp Paste (Terasi): This adds depth but can be substituted with fish sauce if unavailable. The flavor mellows significantly during cooking.
  • No Grill? Use a grill pan, cast-iron skillet, or oven broiler set to high.
  • Make Ahead: The chicken can be fully cooked and coated in coconut up to one day ahead. Grill just before serving.
  • Flavor Profile: Savory, gently spiced, rich but not spicy-hot—very approachable for Western palates.