How to recognise the result
The chicken shreds with two forks and the dark aromatic sauce clings to the meat.
Chicken
Indonesian Pulled Chicken
Prep Time / BBQ15m / 2h 30m
BBQ Temp120C
MethodDirect and Indirect
4
Slow-braised Indonesian pulled chicken with ketjap, lemongrass, galangal and lime leaf.
This is truly one of those recipes that is always good. The chicken is first grilled briefly for extra flavor and then everything simply goes in the pan together. Garlic, ginger, galangal, lemongrass, lime leaf, sweet soy sauce... add a little water and let it stew. You don't really have to do anything else. After a few hours, the chicken is so tender that it falls apart on its own. And the great thing is: you can use it for anything. On a bun, in fried rice, in a rice bowl or as a filling for puff pastry snacks at a birthday. Guaranteed to run out fast.
238 reviews
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Nutritional Values
720Calories
60gProtein
15gFat
70gCarbs
* Estimated values per person
Why this recipe works
Ketjap manis, galangal, lemongrass, ginger and kaffir lime create a sweet-savory Indonesian braising sauce. Searing first adds roasted flavor before the chicken slowly cooks until it pulls apart.
Heat setup
Direct & Indirect cooking at 120C controls browning and doneness.
Control point
The chicken shreds with two forks and the dark aromatic sauce clings to the meat.
Avoid this
Do not let the pan cook dry and prefer thigh meat, as breast dries out faster during braising.
What marinade works for Indonesian pulled chicken?
The base combines ketjap manis with garlic, shallot, ginger, galangal, lemongrass and kaffir lime leaves. Ketjap adds sweetness, salt and color, while the fresh aromatics build the Indonesian flavor. Briefly grilling or searing the chicken first adds a roasted note before it braises in the sauce.
BBQ, kamado, oven or stovetop?
On a BBQ or kamado, sear the chicken over direct heat and then braise it in a Dutch oven over the indirect zone. Our indirect grilling guide explains the two-zone setup. The recipe also includes oven and stovetop variations with their own temperatures and steps.
More Asian chicken recipes
Pull the tender chicken directly in the pan so every strand absorbs the ketjap sauce. Serve it on a bun, with fried rice or in a rice bowl. For a hotter, glazed option, try our Korean sticky chicken with gochujang.
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How will you prepare it?
Prepare the BBQ for direct grilling.
Season the chicken generously on both sides with salt, pepper, and turmeric. Grill the pieces briefly on both sides for a nice crust and extra flavor. Remove from heat.
Set up the BBQ for indirect heat and adjust the temperature to 120°C for braising.
Place the grilled chicken in the (cast iron) pan and add the garlic, shallots, ginger, galangal, lemongrass, bay leaves, and lime leaves.
Pour the ketjap manis, Shishado marinade, and water (or coconut milk) over the chicken in the pan.
Place the pan on the BBQ grate (indirect). Let it slowly simmer and braise at 120°C for about 2.5 hours.
Check occasionally, cook until the chicken is so tender that it easily pulls apart.
Pull the butter-tender chicken apart with two forks in the pan, ensuring the meat completely mixes with the dark, rich sauce.
Serve this warm, savory, and slightly sweet meat on a bun, in nasi (fried rice), or use it as a tasty filling for snacks. Guaranteed to run out fast!
238 reviews
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Grillmaster notes for Indonesian Pulled Chicken
Common mistake
Do not let the pan cook dry and prefer thigh meat, as breast dries out faster during braising.
Serving suggestions
Serve in a bun, nasi, rice bowl, loaded fries or savoury pastry snacks.
Prepare ahead
Make a day ahead for deeper flavour; cool promptly and reheat gently in the sauce.
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Understand the technique
Knowledge behind this recipe
How to light a kamado and control its temperature
Light a kamado calmly, approach the target temperature and keep it stable without overshooting.
Read guideKetjap and Indonesian flavours on the BBQUse ketjap manis, lemongrass, galangal, ginger and lime leaf without burning sugary marinades.
Read guideBirria, quesabirria and consommé explainedUnderstand birria versus quesabirria, the best cuts of beef and how to make rich consommé and crisp tacos.
Read guideBBQ marinades, sauces and internal temperaturesMarinate safely, caramelise a glaze and use internal temperature for juicy, dependable BBQ results.
Read guidePractical answers
Frequently asked questions about Indonesian Pulled Chicken
Why does this recipe work?
Ketjap manis, galangal, lemongrass, ginger and kaffir lime create a sweet-savory Indonesian braising sauce. Searing first adds roasted flavor before the chicken slowly cooks until it pulls apart.
Can I make Indonesian Pulled Chicken without a BBQ?
Yes. Alongside the BBQ method, the recipe includes clear variations for stovetop, oven. Follow the temperature and steps listed for each method.
How long and at what temperature do you cook Indonesian Pulled Chicken?
Allow about 165 minutes in total. The listed BBQ temperature is 120C and the cooking method is Direct & Indirect. Always use the recipe steps to confirm doneness.
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