Sabung Ayam Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. Light scoring of the skin (2–3 shallow cuts) helps the marinade penetrate.

In a large bowl, combine minced garlic, sliced shallots, grated ginger, soy sauce, tamarind paste, palm sugar, ground coriander, ground cumin, turmeric, salt, pepper, coconut milk and vegetable oil. Whisk until the sugar dissolves and the mixture is uniform.

Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor (up to 12 hours).

While the chicken marinates (or starting 30 minutes before cooking), make the sambal. In a small blender or mortar and pestle, combine bird's eye chilies, red chili, garlic, shallot, palm sugar, tamarind water, fish sauce and lime juice. Pulse or pound until a coarse paste forms.

Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Fry the chili paste, stirring constantly, for 2–3 minutes until fragrant and slightly darkened. Taste and adjust with more sugar, fish sauce or lime juice as needed. Remove from heat and set aside.

If you prefer a smoother sauce for glazing, run the paste through a fine sieve or briefly cook with 1–2 tablespoons water until glossy.

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and set a wire rack on top. Brush the rack lightly with oil to prevent sticking.

Remove chicken from the marinade, letting excess drip off. Reserve marinade for basting only if you plan to simmer it (see next step). Arrange thighs skin-side up on the rack so air circulates and skin crisps.

Optional: Reduce reserved marinade

If you saved the marinade, pour it into a small saucepan, bring to a rolling simmer and cook for 4–6 minutes until slightly thickened and safe (boiled) to use as a baste or finishing sauce. Stir occasionally to prevent burning.

Roast the chicken in the preheated oven for 25–30 minutes, or until skin is deep golden and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). During the last 6–8 minutes, brush the chicken with sambal (if using) or the reduced marinade to create a glossy, slightly charred finish. For extra char, finish under a hot broiler for 1–2 minutes—watch closely.

Remove chicken from oven and let rest 5 minutes. Sprinkle toasted sesame seeds if using, and garnish with cilantro leaves.

Serve whole or cut into pieces with cucumber slices and lime wedges on the side. Offer extra sambal for dipping.