Ayam bakar
Chicken marinated in spices and grilled over charcoal
Ayam bakar is a popular Indonesian and Malay dish of chicken marinated in a blend of spices, sometimes sweetened with soy sauce, and cooked over a charcoal grill. The dish is enjoyed hot, often with spicy sambal and fresh vegetables, and is found across Indonesia, Malaysia, and neighboring countries.
- Chicken is marinated in a blend of spices and grilled over charcoal
- Java-style ayam bakar is sweetened with soy sauce
- Sumatran and Balinese versions are spicier and more reddish
- Often served with sambal and fresh vegetables
- Popular in Indonesia, Malaysia, Brunei, and Singapore
What is Ayam bakar?
Ayam bakar is made by grilling chicken pieces that have been coated in a mixture of spices. The marinade often includes garlic, shallot, turmeric, chili, coriander, and sometimes sweet soy sauce for a touch of sweetness. The chicken is cooked over charcoal, which gives it a smoky aroma. Depending on the region, the flavor can be sweet, spicy, or a mix of both. It is commonly served with spicy sambal sauce and fresh vegetables like cucumber and tomato.
Where does Ayam bakar come from?
Ayam bakar comes from Indonesia and is also well known in Malaysia, Brunei, and Singapore. The name means 'grilled chicken' in both Indonesian and Malay. Over time, the dish has become a staple in these countries, with each region adding its own twist to the spice blend and grilling method. Its popularity has led to many local versions, reflecting the diversity of spices and tastes found across the region.
How is Ayam bakar made?
To prepare ayam bakar, chicken is first marinated in a paste made from ground spices such as shallot, garlic, turmeric, chili, coriander, and sometimes sweet soy sauce and coconut oil. The chicken is often partially cooked in this mixture over low heat, allowing it to soak up the flavors. It is then finished on a charcoal grill, with more marinade brushed on as it cooks. This method gives the chicken a deep flavor and a slightly charred surface.
How and when is Ayam bakar eaten?
Ayam bakar is usually eaten hot, as a main course for lunch or dinner. It is often served with sambal, a spicy chili condiment, and garnished with slices of cucumber and tomato. The dish can be found at street stalls, restaurants, and family meals. It is enjoyed both as everyday food and at gatherings, sometimes accompanied by rice and other side dishes.
Kinds of Ayam bakar
There are many regional takes on ayam bakar. In Java, sweet soy sauce is used, giving the chicken a sweeter flavor. In places like Padang, Bali, and Lombok, the dish is spicier and more vibrant in color, as more chili and turmeric are used and sweet soy sauce is left out. Malaysia has its own versions, such as ayam percik and ayam golek, each with unique marinades and grilling styles.
What Ayam bakar means
Ayam bakar is a familiar sight at gatherings and family meals in Indonesia and Malaysia. It is a dish that brings people together, whether at a roadside stall or a festive occasion. The use of local spices and charcoal grilling reflects the region’s culinary traditions. It is also recognized internationally as a representative dish of Indonesian and Malay cuisine.
Questions people ask about Ayam bakar
What is ayam bakar made of?
Ayam bakar is made from chicken marinated in spices such as garlic, shallot, turmeric, chili, and sometimes sweet soy sauce, then grilled over charcoal.
Where does ayam bakar come from?
Ayam bakar originates from Indonesia and is also a well-known dish in Malaysia, Brunei, and Singapore.
How is ayam bakar cooked?
The chicken is first marinated in a spice paste, sometimes partially cooked in it, and then grilled over charcoal with more marinade brushed on during grilling.
Is ayam bakar spicy?
The level of spiciness varies by region. Some versions are sweet and mild, while others, especially from Sumatra and Bali, are much spicier.
What is usually served with ayam bakar?
Ayam bakar is commonly served with sambal, a spicy chili sauce, and garnished with fresh cucumber and tomato slices.
Good reading and sources
The facts on this page come from the Wikipedia article "Ayam bakar", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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