Ayam Bakar — Sweet-Soy Grilled Chicken Legs with Cucumber

Ingredients

• 1½ lb Chicken Legs
• 4 shallots and 4 cloves garlic, blended to a paste
• 1 tsp ground coriander and ½ tsp turmeric
• 2-inch piece ginger, grated
• 1 stalk lemongrass, bruised
• 4 tbsp kecap manis (sweet soy)
• 1 tbsp tamarind paste
• 1 cup coconut water or water
• 2 tbsp oil
• 1 Cucumber, sliced into spears
• Sambal and lime wedges, to serve

Method

1. Sizzle the shallot-garlic paste, coriander, turmeric, ginger, and lemongrass in oil until fragrant, 2 minutes.
2. Add the Chicken Legs, 3 tbsp kecap manis, tamarind, and coconut water. Simmer covered, turning once, 25 minutes — this braise loads the flavor before the fire adds the drama.
3. Reduce the braising liquid to a syrupy glaze and reserve it.
4. Grill the Chicken Legs over medium-high (or under a broiler), brushing with the glaze and the last of the kecap manis, until charred in spots and 165°F at the bone, 8–10 minutes.
5. Serve with Cucumber spears, sambal, lime, and rice; the cucumber is the fire brigade.