Merapi Volcanic Smoked Chicken with Coconut Lemongrass

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slow-cooked in a fragrant coconut milk and lemongrass broth, evoking Sleman's volcanic landscapes with smoky depth and tropical sweetness. This indonesian-inspired one pot ready in about 65 minutes pairs (680g) Chicken thighs, stalks, finely chopped Lemongrass, (13.5 oz / 400ml) Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 Indonesian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/2 teaspoon salt and 1 teaspoon sugar. Heat 2 tablespoons olive oil in a heavy pot over medium-high heat until shimmering, then sear chicken skin-side down for 5-6 minutes until golden brown and crispy — avoid moving them to develop a deep crust.
  2. Step 2: Add minced shallots and garlic to the pot, stirring constantly for 1 minute until fragrant and shallots soften without browning. Stir in chopped lemongrass, sliced galangal, and tamarind paste, then cook for 1 minute until aromatics are fully incorporated.
  3. Step 3: Pour in coconut milk and kecap manis, scraping the pot bottom to release browned bits. Bring to a gentle simmer, reduce heat to low, cover, and cook for 30-35 minutes until chicken is tender and sauce has thickened slightly — check by piercing the thickest part; juices should run clear.
  4. Step 4: Remove chicken, skim excess oil from sauce if needed, then return chicken to pot. Simmer uncovered for 5 minutes to meld flavors. Serve with lime leaves for garnish.

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Frequently asked questions

How long does Merapi Volcanic Smoked Chicken with Coconut Lemongrass take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Merapi Volcanic Smoked Chicken with Coconut Lemongrass?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (680g) chicken thighs from drying out.

Can I substitute ingredients in Merapi Volcanic Smoked Chicken with Coconut Lemongrass?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Merapi Volcanic Smoked Chicken with Coconut Lemongrass for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Merapi Volcanic Smoked Chicken with Coconut Lemongrass?

Indonesian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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