Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Ajam Panggang (indonesian Barbecued Chicken) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 4

3 Pound(s) Broiler chicken
1 Cup(s) Kecap, or ketjap manis*
2 Garlic cloves
peeled and mashed
2 Tablespoon(s) Fresh lime juice
1/2 Cup(s) Melted, unsalted butter
1/2 Teaspoon(s) Grated fresh ginger
1 Teaspoon(s) Sambal oelek**
1 Kroepoek oedang***
Cornstarch to thicken
marinade for sauce
Sweet soy sauce. **Hot pepper sauce. ***Shrimp puffs. Note:
Ingredients from Indonesia are available at many Dutch, Chinese,
Vietnamese and Indonesian specialty stores. is good with
Nasi Goreng (fried rice). Cut chicken into 8 pieces. Combine
remaining ingredients, except shrimp puffs, in large bowl. Add
chicken pieces; toss to coat. Marinate 2 hours at room temperature,
stirring occasionally. Remove chicken pieces from marinade (reserving
some of the marinade for basting and the rest for sauce). Roast,
uncovered, at 400 F. for 35 to 40 minutes or until done, basting as
needed. If browning too quickly, cover with foil. (In summer,
barbecue over charcoal fire.) Heat reserved marinade with cornstarch
until thickened and serve as sauce, if desired. Serve with shrimp
puffs on the side. For these, simply deep-fry in hot fat or oil (375
F. on fat thermometer), draining at once on paper towels. The chips
will puff up as soon as they hit the fat. Yield: 4 servings on its
own, 6 as part of an Indonesian rice table. From _Nancy Enright's
Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer &
Company, 1985. Pg. 57. ISBN 0-88862-788-2. Electronic format by
Cathy Harned. Posted to MM-Recipes Digest V3 #255 Date: Tue, 17 Sep
1996 22:37:48 -0700 From: Julie Bertholf <>

Nutrition (calculated from recipe ingredients)
Calories: 769
Calories From Fat: 312
Total Fat: 35.2g
Cholesterol: 350.2mg
Sodium: 255.3mg
Potassium: 893.8mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: 105.9g

Scale this recipe to Servings [?]