Indonesian Grilled Chicken Recipe

Indonesian Grilled Chicken

Total Time: 40 minute without prep

Serves: 2

The sweet and charry Ayam Bakar is an Indonesian-style Grilled Chicken that’s spiced with sambal belacan and usually served with rice. We add a garlicky twist to this savoury dish with our Chilli + Garlic Stir Fry Sauce as a marinade.

Chef’s note:

  • Serve the chicken grilled with a side of Asian slaw or bake it at 180°C for 25 to 30 minutes. 
  • Bring out the herby and nutty flavours in your dish with fresh mint, scallions and crushed roasted peanuts for garnish.


  • 2 tablespoons of Boombay’s Garlic + Chilli Stir Fry Sauce
  • 6 pieces of Chicken Leg
  • 1 tablespoon of Soy Sauce
  • 2 tablespoons of Olive Oil

Products Used:


  1. Make an incision on the chicken legs, leave them whole and place them in a bowl
  2. Combine the soy sauce and Boombay’s Chilli + Garlic Stir Fry Sauce to make the marinade
  3. Pour the marinade over the chicken legs and marinate for 15 minutes or overnight
  1. Preheat the grill to medium-high
  2. Place the chicken legs on a hot, preheated and greased grill
  3. Cover the grill and cook for 5 minutes or longer until deep grill marks appear
  4. Turn over the chicken legs once you’ve got a good sear on both sides and bring down the heat to low or move the chicken legs to the upper rack and continue cooking through
  5. Alternatively, finish cooking in a 180°C oven