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Loading...A beloved Indonesian street-food classic, this spiced grilled chicken is marinated in a fragrant paste of turmeric, lemongrass, and candlenuts, then finished over glowing charcoal with a sticky kecap manis glaze. The result is smoky, deeply savory, and lightly caramelized on the outside while staying juicy within. Serve with steamed jasmine rice, sambal, and crisp cucumber slices for an authentic experience.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 6 gSaturated Fat
- 16 gCarbs
- 1 gFiber
- 12 gSugar
- 42 gProtein
- 850 mgSodium
- 500 mgPotassium
- 70 mgCalcium
- 3 mgIron
- 8 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the Spice Paste
- 6 large shallots, peeled and roughly chopped
- 4 garlic cloves, smashed
- 3 candlenuts or macadamia nuts
- 1 inch galangal, peeled and sliced
- 1 inch fresh turmeric, peeled and sliced (or 1 tsp ground turmeric)
- 2 stalks lemongrass, white parts only, sliced
- 2 tbsp vegetable oil
For the Marinade
- 1 tbsp coriander seeds, toasted and ground
- 1 tsp ground cumin
- 1 tsp fine sea salt
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tbsp tamarind paste
- 2 tbsp fresh lime juice
For the Chicken and Basting Glaze
- 4 chicken leg quarters (about 1.2 kg / 2.6 lbs), skin-on
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp vegetable oil
- 1 tsp sambal oelek (optional)
- 1 tsp lime juice
Directions
- Combine shallots, garlic, candlenuts, galangal, turmeric, lemongrass, and oil in a food processor; blend to a thick, smooth paste, scraping down the sides once or twice.
- Transfer the paste to a large bowl and stir in the toasted coriander, cumin, salt, kecap manis, tamarind, and lime juice until fully combined.
- Pat the chicken dry with paper towels and slash each piece twice across the thickest part with a sharp knife. Rub the spice mixture thoroughly over and under the skin, then cover and refrigerate for at least 1 hour or up to 6 hours.
- In a small bowl, whisk together the basting glaze ingredients: kecap manis, vegetable oil, lime juice, and sambal oelek if using. Set aside.
- Prepare a charcoal grill for medium-high heat with an indirect-heat zone, or preheat a gas grill to about 190°C (375°F). Clean and oil the grates well to prevent sticking.
- Place the chicken skin-side up over the indirect-heat zone, close the lid, and cook for 18 to 20 minutes, turning every 5 minutes, until the internal temperature reaches 74°C (165°F) on an instant-read thermometer.
- Move the chicken to direct heat, skin-side down, and brush generously with the glaze. Grill 2 to 3 minutes per side, basting and flipping, until the skin is deeply caramelized and lightly charred in spots.
- Transfer the chicken to a platter, brush with any remaining glaze, and let rest 5 minutes before serving with steamed rice, fresh cucumber, and extra sambal.
Cook’s Notes
- Do not skip the candlenuts—they give the paste its signature creamy richness; macadamia nuts are the closest substitute.
- For the most authentic smoky flavor, use real lump charcoal rather than gas or briquettes with heavy additives.
- Marinate the chicken overnight for the deepest spice penetration and most tender meat.
- Watch the glaze carefully over direct heat—kecap manis contains sugar and can scorch within seconds.
- If candlenuts or galangal are unavailable, substitute equal parts raw cashews and fresh ginger, though the flavor will be slightly different.
