Ayam Panggang Berempah Recipe (Spiced Grilled Chicken)

Chicken: The main protein for this dish, cut into pieces for even cooking.

Turmeric powder: Adds a warm, earthy flavor and vibrant color to the chicken.

Coriander powder: Provides a citrusy and slightly sweet flavor.

Cumin powder: Adds a nutty and spicy taste to the marinade.

Fennel powder: Contributes a sweet, licorice-like flavor.

Chili powder: Brings heat and a bit of smokiness to the dish.

Paprika: Adds a mild sweetness and vibrant red color.

Garlic: Minced to infuse the chicken with a pungent, savory flavor.

Ginger: Minced to add a warm, spicy undertone.

Soy sauce: Provides a salty, umami flavor to the marinade.

Oyster sauce: Adds a rich, savory depth to the dish.

Vegetable oil: Helps to coat the chicken and prevent sticking during grilling.

For an even more flavorful chicken, consider marinating it overnight in the refrigerator. This allows the spices and sauces to penetrate deeper into the meat, resulting in a more intense and aromatic taste. Additionally, when grilling, use indirect heat to prevent the chicken from burning on the outside while ensuring it cooks thoroughly on the inside.

• Whole chicken - Substitute with chicken thighs: Chicken thighs are juicy and flavorful, making them a good alternative to a whole chicken.

• Turmeric powder - Substitute with curry powder: Curry powder contains turmeric along with other spices, providing a similar flavor profile.

• Coriander powder - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can mimic the taste of coriander.

• Cumin powder - Substitute with ground caraway seeds: Caraway seeds have a similar nutty and peppery flavor to cumin.

• Fennel powder - Substitute with anise seed powder: Anise seeds have a similar licorice-like flavor to fennel.

• Chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in smaller quantities.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish while maintaining the same color and mild heat.

• Garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• Ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar warmth and spice.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, though it is slightly thicker.

• Vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative with a similar cooking profile.

• Allow the chicken to cool completely after grilling. This prevents condensation, which can lead to soggy meat and bacterial growth.
• Place the cooled chicken pieces in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps to maintain the flavor and moisture.
• If storing in the refrigerator, keep the chicken in the coldest part of the fridge, usually the back. It can be stored for up to 3-4 days.
• For longer storage, place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When freezing, ensure the chicken is spread out in a single layer initially to freeze quickly and evenly. Once frozen, you can stack the pieces to save space.
• Frozen chicken can be stored for up to 3 months. Beyond this, the quality may start to degrade.
• To reheat, thaw the chicken in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the chicken in an oven preheated to 350°F (175°C) for about 20 minutes or until heated through. Cover with foil to prevent drying out.
• Alternatively, you can reheat the chicken in a microwave. Place it on a microwave-safe dish, cover with a microwave-safe lid or another plate, and heat on medium power in 1-minute intervals until hot.
• For a crispier texture, you can finish reheating the chicken on a grill or in a hot skillet for a few minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken pieces on a baking sheet lined with aluminum foil.
  3. Cover the chicken with another piece of aluminum foil to keep it moist.
  4. Heat for about 20 minutes or until the chicken is thoroughly warmed.
  5. For a crispy skin, remove the top foil for the last 5 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the chicken pieces in the skillet, skin-side down.
  4. Cover the skillet with a lid to retain moisture.
  5. Heat for about 10 minutes, flipping occasionally, until the chicken is heated through.

• Microwave Method:

  1. Place the chicken pieces on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If not fully heated, continue in 1-minute increments until warm.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken pieces in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired warmth and crispiness before serving.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the chicken pieces on a heatproof plate and put it in the steamer.
  3. Cover and steam for about 10 minutes or until the chicken is heated through.
  4. This method helps retain the moisture and tenderness of the chicken.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken pieces in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and, if desired, quickly sear in a hot pan for a crispy finish.

• Mixing bowl: Use this to combine all the spices, garlic, ginger, soy sauce, oyster sauce, and oil.

• Measuring spoons: These are essential for accurately measuring out the turmeric powder, coriander powder, cumin powder, fennel powder, chili powder, paprika, soy sauce, and oyster sauce.

• Garlic press: This tool helps to mince the garlic cloves efficiently.

• Grater: Use this to finely mince the ginger.

• Tongs: These are useful for turning the chicken pieces on the grill.

• Grill: Preheat this to medium-high heat for cooking the chicken.

• Basting brush: Use this to apply any remaining marinade onto the chicken while grilling.

• Cutting board: This provides a stable surface for cutting the whole chicken into pieces.

• Chef's knife: Use this to cut the whole chicken into pieces.

• Marinating container: This is where you will place the chicken pieces to marinate for at least 1 hour.

• Timer: Set this to ensure the chicken marinates for the correct amount of time and to monitor the grilling duration.

Prepare the marinade in advance: Mix all the spices, garlic, ginger, soy sauce, oyster sauce, and oil the night before to save time on the day of cooking.

Use pre-cut chicken: Buy chicken pieces that are already cut to save time on preparation.

Marinate overnight: Let the chicken marinate overnight in the spice mixture for deeper flavor and to save time on the day of grilling.

Preheat the grill: Start preheating the grill while you are preparing the chicken to save time.