Oct 03, 2026 Poultry

Ayam Panggang / Indonesian roast chicken

Ayam Panggang / Indonesian roast chicken

Ayam Panggang is an Indonesian grilled or roasted chicken dish packed with aromatic spices, chilli, coconut and plenty of savoury flavour.

This version keeps things very simple. A jar of turmeric and lemongrass spice paste does most of the heavy lifting, mixed with coconut milk to make a rich marinade for bone-in chicken thighs.

Marinate the chicken overnight if you can, then roast it slowly until tender before turning up the heat for those charred, caramelised edges.

Serve it with steamed rice, cucumber and sambal for an easy Indonesian-inspired supper that feels like far more effort than it actually is.

Serves 4

YOU’LL NEED

From the pantry

Steamed rice, to serve

Fresh ingredients

  • 500g skin-on, bone-in chicken thighs, approximately 4 thighs
  • Cucumber, sliced, to serve

TO MAKE

  • Mix the turmeric and lemongrass paste with the coconut milk and a generous pinch of salt.
  • Add the chicken thighs and coat them really well in the marinade.
  • Cover and refrigerate overnight if possible. Even a few hours will give you plenty of flavour, but overnight gives the spices time to really get into the chicken.
  • When you’re ready to cook, heat the oven to 160C fan.
  • Remove the chicken from the marinade, allowing the excess to drip off, and keep the marinade to one side.
  • Arrange the chicken skin-side up in a roasting dish.
  • Roast for around 1 hour, or until the chicken is tender and cooked through.
  • For more colour and those slightly charred edges, turn the oven up for the final 10 minutes or finish the chicken briefly under a hot grill.
  • You can also cook the chicken slowly on the barbecue, keeping it away from the fiercest heat until cooked through before finishing it over a hotter section for colour.

TO MAKE THE SAUCE

  • Pour the reserved marinade into a small saucepan along with any roasting juices from the chicken.
  • Because the marinade has been in contact with raw chicken, bring it to a full boil before reducing the heat and simmering it thoroughly until piping hot and slightly thickened.
  • Taste and season with a little more salt if needed.
  • Spoon the sauce around the chicken rather than completely covering the crispy skin.

WHY THIS WORKS

Chicken thighs are ideal for this because they stay juicy during the long, gentle cooking.

The coconut milk adds richness while the turmeric and lemongrass paste brings spice, citrus and warmth without needing a cupboard full of individual ingredients.

Slow roasting gives the chicken time to become tender, while the final blast of heat gives you the darker, caramelised edges that make the dish so good.

And turning the marinade and roasting juices into a sauce means none of that flavour gets wasted.

BEST SERVED WITH

  • Steamed jasmine rice
  • Sliced cucumber
  • Sambal or chilli sauce
  • Quick-pickled vegetables
  • A wedge of lime
  • For a bigger spread, add greens, prawn crackers or a simple crunchy salad.

EASY SWAPS

  • Use boneless chicken thighs and reduce the cooking time.
  • Cook on the barbecue instead of in the oven.
  • Add extra sambal if you want more heat.
  • Serve with coconut rice instead of plain steamed rice.
  • Use leftover chicken the next day in rice bowls, noodles or wraps.

FAQs

WHAT IS AYAM PANGGANG?

Ayam means chicken in Indonesian, while panggang refers to grilling or roasting. There are many regional versions, using different combinations of spices, chilli, aromatics and coconut.

IS THIS A TRADITIONAL AYAM PANGGANG RECIPE?

This is a shortcut, pantry-friendly version inspired by Ayam Panggang rather than a traditional regional recipe.

Using a ready-made Indonesian spice paste means you can get plenty of flavour without having to prepare a long list of individual spices and aromatics.

CAN I MARINATE THE CHICKEN OVERNIGHT?

Yes. In fact, overnight is ideal.

The chicken absorbs more of the turmeric, lemongrass and coconut flavour and it also means dinner is almost ready to go the following day.

CAN I MAKE AYAM PANGGANG ON THE BARBECUE?

Absolutely.

Cook the chicken slowly over indirect heat until almost cooked through, then move it over higher heat towards the end to caramelise and char the outside.

WHAT SHOULD I SERVE WITH INDONESIAN ROAST CHICKEN?

Steamed rice, cucumber and sambal are the easiest accompaniments.

You could also add quick-pickled vegetables, greens or a crunchy salad for freshness.

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