Indonesian Chicken Bakar Skillet Supper with Seasonal Greens
A vibrant Indonesian-inspired skillet supper featuring marinated grilled chicken (ayam bakar) cooked over the stovetop, paired with a medley of seasonal leafy greens steamed to perfection. This dish showcases traditional Indonesian flavors through familiar techniques, offering a weeknight-friendly meal with balanced protein and fresh vegetables.
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Overview
This Indonesian Chicken Bakar Skillet Supper brings the unmistakable smoky, sweet, and spicy flavors of ayam bakar straight to your stovetop. The chicken is marinated in a fragrant blend of traditional Indonesian spices and coconut ingredients, then cooked in a hot skillet for a caramelized finish. Served alongside a vibrant medley of seasonal greens steamed gently to retain their freshness and nutrients, the dish balances hearty protein with light, flavorful vegetables for a satisfying weeknight meal.
Why you’ll love it
You’ll appreciate this dish's ease and speed—the marinade delivers intense, authentic flavors without complexity, and cooking the chicken on the stovetop means no grilling equipment is necessary. Plus, the seasonal greens add a fresh, healthy contrast, making this a well-rounded, nutritious supper perfect for any time of year.
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Ingredient notes
The marinade features key Indonesian pantry staples such as kecap manis (sweet soy sauce), turmeric, ginger, garlic, and chili, which create a deep, aromatic flavor profile. Choose seasonal leafy greens like kale, spinach, or chard for steaming—these add color and nutrients without overpowering the chicken. Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
Serving & storage
Serve the chicken immediately alongside the steamed greens for the best texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain moisture. Avoid reheating greens multiple times as they can become soggy.
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Chef tips
- Marinate the chicken up to 2 hours in advance to enhance the flavor.
- Use skin-on chicken thighs for best texture and taste.
- Keep the heat moderate when cooking chicken to avoid burning the marinade sugar.
- Check the chicken’s internal temperature with a meat thermometer to ensure it is fully cooked.
- Serve with steamed jasmine rice or a wedge of lime for extra freshness.
Ingredients
- 800 g (1.75 lb) bone-in, skin-on chicken thighschicken thighs
- 3 tablespoons kecap manis (sweet soy sauce)kecap manis
- 2 cloves garlic, mincedgarlic
- 1 tablespoon fresh ginger, gratedginger
- 1 teaspoon ground turmericturmeric powder
- 1 red chili, deseeded and finely chopped (adjust to taste)red chili
- 1 tablespoon palm sugar or brown sugarpalm sugar
- 1 tablespoon tamarind paste or juicetamarind paste
- 2 tablespoons vegetable oilvegetable oil
- Salt to tastesalt
- 500 g (1 lb) seasonal leafy greens (e.g., kale, spinach, chard)seasonal leafy greens
- 1 tablespoon waterwater
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Equipment
- large bowl
- stove-top skillet or frying pan
- steaming basket or colander
- pot with lid for steaming
Nutrition per serving
- Calories420
- Protein35 g
- Carbs8 g
- Fat25 g
Step-by-step
Step 1
In a large bowl, combine kecap manis, minced garlic, grated ginger, turmeric powder, chopped red chili, palm sugar, tamarind paste, and a pinch of salt. Stir well to create the marinade.
Step 2
Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
Step 3
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs skin-side down, cooking without moving for 6-7 minutes until the skin is crisp and caramelized.
Step 4
Flip the chicken and reduce heat to medium. Continue cooking for another 10-12 minutes, turning occasionally and spooning the pan juices over the chicken, until cooked through (internal temperature reaches 74°C / 165°F).
Step 5
While the chicken cooks, prepare your steaming setup. Bring a pot of water to a simmer, place the seasonal greens in a steaming basket or colander over the pot, cover, and steam for 3-5 minutes until just tender and bright green.
Step 6
Remove steamed greens from heat and season lightly with salt if desired. Serve the skillet-cooked chicken immediately alongside the steamed seasonal greens.
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