Wash the chicken pieces thoroughly, then boil them in boiling water with a pinch of salt until the chicken is cooked and tender. Drain the chicken and set aside.

Prepare the marinade, grind garlic, shallots, ginger and turmeric. Add a little salt and sugar to flavor the chicken.

Marinate the chicken pieces in the marinade, roll them evenly, and let them rest for at least 30 minutes to allow the marinade to penetrate.

Heat cooking oil in a wok over medium heat. Sauté bay leaves and lemongrass until fragrant.

Put the marinated chicken pieces into the wok, stirring until the chicken changes color and the spices are fully absorbed.

Pour sweet soy sauce and tamarind juice into the wok. Stir well and cook until the chicken is cooked and the spices are well absorbed. If it is too dry, you can add a little water to taste.

Once the chicken is cooked and the spices are absorbed, remove from the pan.

Prepare a grill or grill, grill the chicken on it while occasionally smearing the remaining spices and oil from the pan to give more flavor.

Rotate the chicken until both sides are browned and a fragrant aroma is formed from the grilling process.

Once the Javanese grilled chicken is ready, remove from the grill and serve with warm rice and other accompaniments, such as cucumber slices, tomatoes and sambal.