Indonesian Pulled Chicken
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.
Nutritional Values
* Estimated values per person
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
You can check off the steps you have completed.
How will you prepare it?
Grilling for Flavor (Direct Heat)
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.
Reconfigure the BBQ
Set up the BBQ for indirect heat and adjust the temperature to 120°C for braising.
Everything Together in the Pan
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.
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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