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Chicken Ayam

Erwan Heussaff

If you like jerk chicken, you'll love this Southeast Asian grilled chicken dish.



  • 1 sliced red chili
  • 1 teaspoon of ginger
  • 1 small red onion, sliced
  • 1 teaspoon turmeric
  • 1 teaspoon galangal
  • 4 cloves of garlic
  • 1 pinch black pepper
  • 3 teaspoons muscuvado sugar
  • 3 teaspoons shrimp paste
  • 1/3 cup coconut milk

Let's get Cooking...

  1. Season the chicken legs. Place on low heat on the grill for about 10 minutes on one side.
  2. Bring all the paste ingredients together as finely as possible using a mortar and pestle or a blender. Fry off in some peanut oil.
  3. Put some paste on the chicken. Flip. Cook on the other side for about 5 minutes.
  4. Add some paste to the chicken. Move to the hotter side of the grill, flip, baste and cook for 3 additional minutes on both sides, making sure not to burn the skin.
  5. Grill the rice cake on both sides.
  6. Season the rice with coconut milk and lime juice.
  7. Place chicken on top and serve with tomatoes and cucumbers.