Malaysia · Malaysia

Ayam Percik (Malaysian Spiced Coconut Grilled Chicken)

Name: Ayam Percik (Malaysian Spiced Coconut Grilled Chicken)
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Malaysia
Ingredients: chicken thighs, bone-in 800 g; coconut milk 400 ml; onion, chopped 100 g; lemongrass, smashed 2 pieces; galangal, sliced 15 g; ginger 15 g; garlic cloves 20 g; turmeric powder 5 g; ground coriander 5 g; ground cumin 5 g; dried chili paste 30 g; tamarind paste 15 g; palm sugar 20 g; fine salt 5 g; vegetable oil 30 ml; lime wedges 4 pieces

Chicken grilled after marinating and basting in a spiced coconut sauce.

90 minutes · 4 servings · Moderate

Ayam percik is a Malay grill dish from Kelantan, where chicken is marinated overnight and finished over charcoal with a sauce of coconut, lime and toasted spices. The basting happens in layers while the bird cooks, so the char and the sauce arrive together at the table. Grilling a little past done is normal here, since the sauce and the resting time finish the work.

Ingredients

chicken thighs, bone-in800 g
coconut milk400 ml
onion, chopped100 g
lemongrass, smashed2 pieces
galangal, sliced15 g
ginger15 g
garlic cloves20 g
turmeric powder5 g
ground coriander5 g
ground cumin5 g
dried chili paste30 g
tamarind paste15 g
palm sugar20 g
fine salt5 g
vegetable oil30 ml
lime wedges4 pieces

Directions

1
Blend onion, lemongrass, galangal, ginger, garlic, spices, chili, tamarind, palm sugar and salt into a paste.
2
Simmer paste with coconut milk and oil 15 minutes into thick sauce.
3
Coat chicken with half the sauce; rest 30 minutes.
4
Grill chicken 25 minutes turning, basting with reserved sauce, until charred and 74C internal.
5
Serve with remaining sauce and lime.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content