Nasi Ayam Panggang (Roast Chicken Rice)

Nasi Ayam Panggang (Roast Chicken Rice)

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Connie Veneracion


  • 2 to 4 chicken portions (thighs are recommended)
  • 1 thumb-sized piece ginger peeled and diced
  • 2 shallots or 1 onion, peeled and diced
  • 3 cloves of garlic
  • 2 bird’s eye chilis
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet soy sauce or 1 tablespoon of soy sauce plus 1 tablespoon of palm sugar)


  • Prepare the marinade for the chicken. Process the ginger, garlic, chilis, shallots, oyster sauce and soy sauce to a paste. You can use a mortar and pestle, a blender or a food processor.
  • Rub the paste all over the chicken pieces. Leave to marinate for a couple of hours in the fridge. If you have the time, let the chicken marinate overnight.
  • Preheat the oven to 375F.
  • Arrange the chicken pieces on a rack and roast for 25 to 35 minutes.