Chicken

Indonesian Pulled Chicken

Name: Indonesian Pulled Chicken
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 4 personen
Cuisine: Barbecue
Ingredients: 1.2 kg Kip (dijfilet of kipdijen); naar smaak [Zout (bestel hier)](https://tc.tradetracker.net/?c=28372&m=12&a=463986&r=Zeezoutgrof&u=%2Fzeezout-grof.html); naar smaak [Peper (bestel hier)](https://tc.tradetracker.net/?c=28372&m=12&a=463986&r=Peper&u=%2Fpeper-zwart-gebroken.html); 1 tl [Kurkuma (bestel hier)](https://tc.tradetracker.net/?c=28372&m=12&a=463986&r=kurkuma&u=%2Fkurkuma-gemalen.html); 4 teentjes Knoflook (fijngehakt); 3 cm Gember (geraspt); 3 cm Laos; 2 stengels Sereh (gekneusd); 2 stuks [Laurierblaadjes (bestel hier)](https://tc.tradetracker.net/?c=28372&m=12&a=463986&r=laurierblad&u=%2Flaurierblad-handpicked-heel.html); 3 stuks Limoenblaadjes (djeroek poeroet); 400 ml Ketjap manis; 100 ml Indo marinade van Shishado; 50 ml Water

Prep Time / BBQ15m / 2h 30m

BBQ Temp120°C

MethodDirect and Indirect

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.

Pulled Chicken and Marinade

This Indonesian Pulled Chicken derives its deep flavor from fresh aromatics like galangal, kaffir lime leaves, and lemongrass. The Shishado Indo marinade complements this beautifully with a spicy, umami kick. By grilling the chicken briefly before braising, you capture that authentic light smoky flavor in the end result.

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The Battle Plan

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Grill for Flavor (Direct Heat)

Prepare the BBQ for direct grilling.

1.2 kg Chicken (thigh fillets or thighs)SaltPepper1 tsp Turmeric

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.

Reconfigure the BBQ

Set up the BBQ for indirect heat and adjust the temperature to 120°C for braising.

Everything Together in the Pan

4 cloves Garlic (minced)3 cm Ginger (grated)3 cm Galangal2 stalks Lemongrass (bruised)2 pcs Bay leaves3 pcs Kaffir lime leaves

Place the grilled chicken in the (cast iron) pan and add the garlic, ginger, galangal, lemongrass, bay leaves, and lime leaves.

400 ml Ketjap manis (Sweet soy sauce)100 ml Shishado Indo marinade50 ml Water

Pour the ketjap manis, Shishado marinade, and water over the chicken in the pan.

Braise (Low & Slow)

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 & Serve

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!

Ready for Service

Enjoy your meal, Pitmaster! Share your result with #ApeldoornscheVleeseters

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