Ayam Panggang Honey Roasted Malay Style Chicken
Discover the irresistible flavors of *Ayam Panggang Honey Roasted Malay Style Chicken*, a succulent and aromatic dish that brings traditional Malaysian cuisine to life. This recipe features a whole chicken marinated in a rich blend of Southeast Asian spices, including ground turmeric, coriander, cumin, and fresh lemongrass, combined with the sweetness of honey, the savory depth of kecap manis, and a tangy hint of lime juice. Roasted to golden perfection, the chicken is basted with its own pan juices to ensure a moist and flavorful result. Perfectly paired with steamed rice, this dish is ideal for a family dinner or a festive spread. Easy to prepare yet incredibly rewarding, this recipe is your gateway to authentic Malay home cooking!
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 kg) whole chicken
- 5 pieces garlic cloves
- 2 inches ginger
- 3 pieces shallots
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece (white part only) lemongrass stalk
- 100 milliliters water
Instructions
Clean the whole chicken and pat it dry. Set aside.
In a blender or food processor, blend the garlic, ginger, shallots, turmeric, coriander, cumin, lemongrass, salt, and black pepper until it forms a smooth paste.
In a mixing bowl, combine the spice paste with sweet soy sauce, soy sauce, honey, lime juice, and cooking oil. Mix well.
Rub the marinade all over the chicken, including under the skin if possible, for extra flavor. Pour any excess marinade into the cavity of the chicken.
Cover the chicken with plastic wrap or place it in a resealable bag. Let it marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.
Preheat the oven to 200°C (400°F). Place the marinated chicken on a roasting pan or a baking tray lined with foil. Pour 100 ml of water into the pan to keep the chicken moist during roasting.
Roast the chicken in the oven for 50 to 60 minutes or until the skin is golden brown and the internal temperature reaches 75°C (165°F) when measured at the thickest part of the meat.
Every 20 minutes, baste the chicken with the juices from the pan to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve warm with steamed rice or as part of a larger Malay-style meal. Enjoy!
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 16.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
