Roasted Chicken Rice, also known as Nasi Ayam Panggang, is a delightful staple of Southeast Asian cuisine.

Revered for its succulent chicken and aromatic rice, this dish captures the essence of traditional Malaysian gastronomy. Often found in bustling street markets and cozy home kitchens, it brings a wonderful medley of flavors to the table, making it a favorite for special occasions and everyday meals alike.

Ingredients

• For the Chicken Marinade
  • 1 whole chicken, about 1.5 kg
  • 3 tablespoons soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • ½ teaspoon white pepper
• For the Rice
  • 2 cups jasmine rice, rinsed
  • 3 cups homemade chicken broth
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 slices ginger
  • Pinch of salt
• Optional Garnishes and Sides
  • Fresh cucumber slices
  • Chopped spring onions
  • Chili sauce
  • Soy sauce for dipping

Steps / Instructions

How to Prepare Roasted Chicken Rice

1. Marinate the Chicken: Place the chicken in a large bowl. Combine soy sauce, garlic, ginger, honey, sesame oil, salt, and pepper, then pour over the chicken. Massage the marinade into the chicken, covering it entirely. Refrigerate for at least 2 hours or overnight for a more robust flavor.
2. Roast the Chicken: Preheat your oven to 180°C (350°F). Place the marinated chicken on a roasting tray. Roast for approximately 1.5 hours or until the skin is golden brown and crispy, and the internal temperature reaches 75°C (165°F). Let it rest for 10 minutes before serving.
3. Prepare the Aromatic Rice: Heat vegetable oil in a saucepan over medium heat. Sauté the garlic and ginger until fragrant. Add the rinsed jasmine rice and stir for 2-3 minutes. Pour in the chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until the rice is tender and all the liquid is absorbed.
4. Combine and Serve: Fluff the rice with a fork and serve it alongside the roasted chicken. Garnish with cucumber slices and spring onions. Pair with chili sauce and soy sauce for dipping, if desired.

For a crispier skin on the roasted chicken, you can turn up the oven to 200°C (390°F) during the last 10 minutes of roasting. This helps the skin crisp up without overcooking the meat. Check out our related guide for more tips.

Tips & Tricks

• Maintaining Juicy Chicken: For juicy meat, always let the chicken rest after roasting to let the juices redistribute.
• Perfect Rice Texture: Ensure the rice is rinsed well to remove excess starch, which can make it sticky.
• Advance Preparation: The chicken can be marinated a day in advance. Cooked rice and chicken can be stored separately in airtight containers in the fridge for up to 3 days.

For even cooking, truss the chicken by tying its legs together with kitchen twine. This helps prevent the tips of the legs from drying out during roasting.

Variations

• Spicy Marinade: Add crushed red chili flakes or sriracha to the marinade for a spicy kick.
• Rice Variations: Use basmati rice for a different aroma, or add pandan leaves during cooking for a fragrant twist.
• Vegetarian Option: Replace chicken with marinated tofu or tempeh and use vegetable broth instead of chicken broth.

For an additional layer of flavor, consider incorporating lemongrass into the chicken marinade. This gives the dish a subtle citrusy aroma that complements the other spices beautifully.

Serving Suggestions

Plate your Roasted Chicken Rice with a vibrant array of garnishes. Accompany the meal with a refreshing cucumber salad or a light soup like easy slow cooker cabbage soup for a complete meal experience.

Another delightful pairing with Roasted Chicken Rice is a simple Asian coleslaw made with green cabbage, carrots, and a sesame dressing. This crunchy side enhances the flavors of the main dish.

FAQ

• How to store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve moisture.
• Can the dish be frozen? Yes, both the roasted chicken and rice can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
• Ingredient substitutions? Substitute soy sauce with tamari for a gluten-free option, or use garlic powder instead of fresh garlic if needed.

Is it possible to make Roasted Chicken Rice in an air fryer? Absolutely! Marinate the chicken as usual, then cook at 180°C (350°F) for about 25-30 minutes, flipping halfway for even cooking.

Conclusion

Roasted Chicken Rice is a delectable blend of flavors that celebrates Southeast Asian culinary traditions. Succulent chicken paired with aromatic rice creates a meal that is both satisfying and delightful.

We invite you to experiment with this Roasted Chicken Rice recipe and savor the taste of traditional Malaysian cuisine. Enjoy! Check out our related guide for more tips.

Print

Roasted Chicken Rice

Recipe by Ab sef

★ ★ ★ ★ ★ 5 from 1 vote

Course: Main Course Cuisine: Malaysian Difficulty: Easy

🍽️

Servings

− 6 +

⏱️

Prep Time

2 hr

🍳

Cook Time

5 hr

🔥

Calories

—

Roasted Chicken Rice, also known as Nasi Ayam Panggang, is a delightful staple of Southeast Asian cuisine. Revered for its succulent chicken and aromatic rice, this dish captures the essence of traditional Malaysian gastronomy.

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Ingredients

US Metric

• 1 whole chicken, about 1.5 kg
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 cups jasmine rice, rinsed
• 3 cups homemade chicken broth
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 slices ginger
• Pinch of salt
• Fresh cucumber slices
• Chopped spring onions
• Chili sauce
• Soy sauce for dipping

Directions

1.

Place the chicken in a large bowl. Combine soy sauce, garlic, ginger, honey, sesame oil, salt, and pepper, then pour over the chicken. Massage the marinade into the chicken, covering it entirely. Refrigerate for at least 2 hours or overnight for a more robust flavor.

2.

Preheat your oven to 180°C (350°F). Place the marinated chicken on a roasting tray. Roast for approximately 1.5 hours or until the skin is golden brown and crispy, and the internal temperature reaches 75°C (165°F). Let it rest for 10 minutes before serving.

3.

Heat vegetable oil in a saucepan over medium heat. Sauté the garlic and ginger until fragrant. Add the rinsed jasmine rice and stir for 2-3 minutes. Pour in the chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until the rice is tender and all the liquid is absorbed.

4.

Fluff the rice with a fork and serve it alongside the roasted chicken. Garnish with cucumber slices and spring onions. Pair with chili sauce and soy sauce for dipping, if desired.

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