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Difficulty: Medium
Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Grilling Time

    1 h


the Ingredients

28 Ayam Bakar
  • 2 kilograms Whole chicken

For the Marinade:

  • 5 pc Birds eye chili
  • 4 cloves of Garlic
  • 100 milliliters Sweet soy sauce
  • 5 pc Shallots
  • 2½ cm Ginger

For the Garnish:

  • 1 Lime


    In the kitchen:

  • Butterfly the chicken by removing the back bone then press down on the breast to even it.
  • Blend the marinade ingredients in a blender until you get a smooth paste.
  • Apply the marinade onto the chicken and leave to marinate for 30 minutes.
  • Transfer the chicken onto the Roasting Rack and Shield. It is ready to be roasted.
  • At the barbecue:

  • Preheat grill to 190°C for 15 minutes with the lid down.
  • Place the chicken with the Roasting Rack and Shield on Indirect heat and roast for 50-60 minutes until the internal temperature reaches 74°C. Check internal temperature using a thermometer.
  • Remove the chicken from the grill and allow it to rest for 10 minutes before carving.
  • Once rested, serve the chicken with lime wedges.

Let's Gear Up

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