Low Sodium Ayam Bakar
Indulge in the smoky, aromatic flavors of **Low Sodium Ayam Bakar**, a healthy spin on the beloved Indonesian grilled chicken dish. This recipe features tender chicken marinated in a luscious blend of low-sodium soy sauce, creamy coconut milk, and an array of fragrant spices, including turmeric, coriander, and lemongrass. With a fraction of the sodium yet maximum flavor, this dish is perfect for those watching their salt intake. Grilling the marinated chicken imparts a delectable charred finish, while periodic basting ensures it stays moist and flavorful. Serve this crowd-pleaser with freshly chopped cilantro for a vibrant finishing touch, and enjoy an authentic taste of Southeast Asia right at home. Ideal for family dinners or summer cookouts, this wholesome recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Whole chicken
- 200 ml Coconut milk
- 8 Shallots
- 5 Garlic cloves
- 1 inch piece Ginger
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Ground cumin
- 1 tsp Black pepper
- 2 stalks Lemongrass
- 3 Kaffir lime leaves
- 2 tbsp Low sodium soy sauce
- 1 tbsp Palm sugar
- 2 tbsp Lime juice
- 2 tbsp Coconut oil
- 2 tbsp Fresh cilantro
Instructions
Clean and cut the chicken into quarters, removing excess fat and skin if desired.
Blend shallots, garlic, ginger, turmeric powder, coriander powder, cumin, and black pepper into a smooth paste.
Crush lemongrass stalks lightly and tie into a knot.
In a large bowl, combine the spice paste, coconut milk, crushed lemongrass, kaffir lime leaves, low sodium soy sauce, palm sugar, lime juice, and 1 tablespoon of coconut oil.
Add the chicken to the marinade, ensuring it is well coated, and let it marinate for at least 2 hours in the refrigerator, preferably overnight for better flavor.
Preheat the grill to medium heat.
Remove chicken from the marinade, reserving the marinade for basting.
Brush the grill grates with remaining coconut oil.
Place the chicken on the grill and cook for approximately 20-25 minutes on each side, basting periodically with the reserved marinade to keep the chicken moist and flavorful.
Ensure the internal temperature of the chicken reaches at least 74°C (165°F).
Remove from grill and let the chicken rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 54.4 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3204 mg | 68% | |
*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.
