Ayam Bakar Rempah – 香辣烤鸡 recipe by Miss Polkadot

Today, we will be featuring the 2nd recipe video of our Tecno Local Oven Recipe contest winning entries, this time being Ayam Bakar Rempah by @miss_polkadot

A smooth and fragrant rempah is made, which then coats the marinated chicken nicely. Once done we leave it to rest, ideally overnight to further enhance the taste. The chicken is then grilled using the oven 15 minutes per side or until desired, and coated with more yummyyy gravy!

Not only is it easy for most home cooks, but also very delicious too – Enjoy your lovely Largo-60 Built-In Oven prize by @tecno_singapore , and happy cooking with it!


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  • Servings: 2 pax

  • Time: 1 hour 15 minutes

  • Skill: Easy


  1. 1 whole kampong chicken (cut into 4 parts)

  2. 2 Calamansi

  3. 2 tbsp oil

  4. 5 kafir lime leaves

  5. 150 ml water

  6. 150 ml coconut milk

  7. Palm sugar (gula melaka) to taste

  8. Salt to taste

  9. Ingredients


    1. 10 shallots

    2. 7 cloves garlic

    3. 7 red chilies (seeds removed)

    4. 5 candlenuts

    5. 1 tsp belachan

    6. ½ medium tomato

    7. 1-2 red chilli padis (optional)


    1. Clean & wash chicken, marinate with Calamansi juice, leave it until ready to cook. Rinse.

    2. Blend rempah ingredient into a smooth paste.

    3. Heat pan with cooking oil, stir-fry rempah & lime leaves until fragrant. Pour in coconut milk & water.

    4. Add in chicken and combine with sauce until coated well. Let it simmer until sauce starts getting dry.

    5. Add salt & sugar and continue to simmer until chicken are perfectly cooked & tender. Correct taste.

    6. Remove chicken on large plate, lined with banana leaf. let it rest for at least 30 minutes. Optionally keep in the fridge overnight for better taste.

    7. Preheat oven to 200°C on grill mode with fan.

    8. Grill chicken in the oven each side for about 15 minutes or until desired charred. Occasionally coat chicken with the remaining gravy.

    9. To serve, squeeze with calamansi & Serve with nasi lemak and sambal chili.

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