Ayam Panggang

Ayam Panggang (Grilled Spicy Chicken)

Ayam Panggang is a Nonya dish that uses a mixture of spices and coconut milk, producing a tasty blend of colour, aroma and flavour. The chicken is succulent and the flavour unforgettable! It goes perfectly with rice.  This is normally grilled over charcoal to give that smoky flavour. In this recipe, I am using the oven to do the grilling.

 


INGREDIENTS


  • 8 chicken legs
  • Spice mixture:
    • 4 tablespoon coriander seeds
    • 1 tablespoon fennel seeds
    • 1/2 teaspoon cumin seeds
    • thumb nail size ginger
    • thumb nail size fresh turmeric
    • 2 cloves garlic
    • 1 tablespoon fried onions
    • 1 stalk lemon grass (use only the white part of the lower section, sliced)
    • 2 dried chillies (soaked in warm water)
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup coconut milk

METHOD


1. Ground together all ingredients, add seasoning and coconut milk to make a paste.

2. Make a couple of slits in the thickest part of the chicken leg – to assist with the absorption of the marinade and also enable faster cooking.

3. Marinade the chicken legs in the paste for a couple of hours, preferably overnight.

3. Place the marinaded chicken in a baking tray and bake it at 130C for 30 minutes, flipping the chicken leg over at mid-point.  Use a skewer to check if chicken is cooked – the juice should run clear.

4. Raise the temperature to 200 C to turn the chicken to a golden brown (5 minutes).

 

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