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Ayam Panggang – Barbecued Spicy Chicken Recipe

Ayam Panggang - Barbecued Spicy Chicken Recipe

Ayam Panggang – Barbecued Spicy Chicken Recipe

Barbecuing was very common among Malay cooks in the old days when every dapur (kitchen) had a wood fire. These days, barbecued or panggang foods are more likely to be found at food stalls, where whole chickens are generally replaced with chicken wings or drumsticks.

  • 1 whole chicken (about 1 kg/ 2 lbs), quartered or cut into serving pieces, or 6 chicken legs

Marinade

  • 2 cloves garlic, peeled
  • 21/2 cm (1 in) fresh ginger, peeled and sliced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt

Barbecue Chilli Paste

  • 2 chili padi (bird’s-eye chillies), deseeded and sliced (optional)
  • 6 shallots, peeled
  • 3 cloves garlic, peeled
  • 1 ripe tomato
  • 5 red finger-length chillies, deseeded and sliced
  • 1 tablespoon oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method :

  1. To prepare the Marinade, grind the garlic and ginger together in a mortar. Mix this paste with the lime juice and salt, then rub the mixture into the chicken pieces. Set the seasoned chicken aside to marinate for 30 minutes.
  2. To prepare the Barbecue Chilli Paste, steam or blanch the chili padi, shallots, garlic and tomato for 5 minutes in a saucepan with a bit of water. Then set the steamed ingredients aside to cool Place the red chillies and the cooled ingredients into a blender and grind to a coarse paste.
  3. Heat the oil in a pan and stir-fry the ground ingredients over low heat for 5 minutes until fragrant. Season with the lime juice, sugar, salt and pepper, and cook for another 5 minutes.
  4. Grill the marinated chicken over a charcoal fire or under a broiler for 2 to 3 minutes on each side. Remove from the heat and rub the chicken thoroughly with the cooked Barbecue Chilli Paste and set aside for at least 10 minutes to allow the flavours to penetrate.
  5. Return the chicken to the fire and grill until tender and golden brown on both sides, another 2 to 3 minutes on each side. Serve hot.

Note: The Barbecue Chilli Paste can be prepared several hours in advance. It is a very versatile paste that can also be used to season beef or seafood.

Serves 4
Preparation time : 25 mins
Cooking time : 40 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Bak Kut Teh Recipe – Pork Rib Soup Recipe”