Ajam Panggang features chicken thighs or drumsticks marinated overnight in sweet Indonesian ketjap manis (soy-honey sauce) blended with pungent garlic paste, then slow-grilled over charcoal for smoky caramelized crust and juicy interior. The ketjap’s molasses-like sweetness balances garlic’s sharp intensity, creating glossy mahogany glaze that penetrates meat while forming sticky char edges prized in Indonesian barbecue tradition. Chef Ming’s version celebrates simple perfection through extended marination and live-fire grilling that locks in sweet-savory umami harmony.