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Balinese Chicken (Ayam Bumbu Bali) Recipe

Balinese Chicken (Ayam Bumbu Bali) Recipe

Balinese Chicken (Ayam Bumbu Bali) Recipe

Bali is world famous for being a paradise island. With a completely different culture and atmosphere than the rest of Indonesia, Bali also has its unique brand of Indonesian cuisine. This grilled chicken dish is extremely popular around the country with its glaze of traditional Balinese sauce. This quintessential Balinese sauce has become so widely popular and well known that variations of Balinese Chicken have arisen, substituting pork, fish, and vegetables for the chicken. If you have a grill, then you can barbeque the chicken with the sauce as the Balinese do to get the original smoky flavors. This recipe can be used for either outdoor grills or oven roasting.

Ingredients :

    • 4 chicken leg quarters (drumstick with thigh attached)
    • 15-20 garlic cloves
    • 1 large shallot, peeled and left whole
    • One 2-inch (5-cm) piece fresh ginger, roughly chopped to make 11/2 tablespoons
    • 1 tablespoon oil
    • 2 tablespoons butter
    • 1 tomato, diced
    • 2 stalks lemongrass, tender inner part of bottom third only, finely minced
    • 16 kaffir lime leaves or 11/2 teaspoons of lime zest
    • 4 tablespoons sambal oelek
    • 7 tablespoons sweet soy sauce
    • 1 teaspoon salt
    • 1 lime, cut into wedges

Method :

    1. Preheat oven to 375°F (190°C). Rinse the chicken quarters thoroughly and pat dry with a paper towel. In a Pyrex dish or large baking sheet fully lined with aluminum, place the chicken side by side, close together. Set aside.
    2. Using a mortar and pestle or food processor, grind the garlic, shallots, and ginger until a smooth paste is formed. Heat the oil and butter in a small pan over high heat. Sauté the paste until it’s fragrant. Add the diced tomatoes, lemongrass, lime leaves, chili paste, sweet soy sauce, and salt. Sauté for another 3 to 5 minutes over medium high heat.
    3. Pour the sauce evenly over the four chicken quarters, making sure to coat the entire chicken. Also make sure that the lime leaves are tucked in between the chicken legs and not laying on top of the surface area of the chicken. (The last ten minutes in the oven will be under the broiler so this step is to ensure that you don’t end up with any burnt leaves).
    4. Place the chicken in the oven and bake at 375°F (190°C) for approximately 45 minutes. The chicken skin should be lightly browned and slightly crisp. After the 45 minutes, turn the oven to high broil and allow the chicken to sit under the broiler for just about 10 minutes to crisp the skin further. Serve with wedges of lime and hot jasmine rice.