Ayam Percik
Ayam Percik is a traditional Malaysian grilled chicken dish, marinated in a rich, spicy, and creamy coconut milk sauce. The chicken is basted continuously with the sauce as it cooks, resulting in tender, flavorful meat with a beautifully charred exterior. It's a popular dish often served with rice.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 711 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcschicken thigh, bone-in, skin-on
- 2 tbspvegetable oil
spice paste
- 6 pcsshallot
- 4 clovegarlic
- 30 gginger, peeled
- 20 ggalangal, peeled
- 2 pcslemongrass, white part only, thinly sliced
- 3 pcsred chili, deseeded for less heat
- 1 tspturmeric powder
- 0.5 tspcumin powder
- 0.5 tspcoriander powder
sauce
- 400 mlcoconut milk, full-fat
- 1 tbsptamarind paste
- 1 tbsppalm sugar, grated
- 0.5 tspsalt
Equipment
saucepan · tongs · grill · food processor · blender · basting brush
The method
Step by step
- 1
Prepare the spice paste: Combine shallot, garlic, ginger, galangal, lemongrass, red chili, turmeric powder, cumin powder, and coriander powder in a blender or food processor.
About 5 min
Cook’s note: Add a tablespoon of water if needed to help blend into a smooth paste.
- 2
Heat vegetable oil in a saucepan over medium heat, then add the prepared spice paste.
About 1 min
- 3
Sauté the spice paste for 5-7 minutes, stirring frequently, until fragrant and the oil separates.
About 7 min
Cook’s note: Cooking the paste thoroughly helps to develop complex flavors.
- 4
Pour in the coconut milk, then add tamarind paste, palm sugar, and salt.
About 1 min
- 5
Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5 minutes until slightly thickened.
About 5 min
Cook’s note: Ensure the heat is not too high to prevent the coconut milk from curdling.
- 6
Add the chicken thighs to the simmering sauce, ensuring they are mostly submerged.
About 1 min
- 7
Cover the saucepan and simmer for 15-20 minutes, or until the chicken is almost cooked through.
About 20 min
Cook’s note: This step tenderizes the chicken and infuses it with flavor.
- 8
Remove the chicken from the sauce and set it aside. Continue to simmer the remaining sauce for another 5-10 minutes until it thickens to a basting consistency.
About 10 min
Cook’s note: The sauce should be thick enough to cling to the chicken.
- 9
Preheat your grill to medium-high heat. Lightly oil the grill grates.
About 5 min
Cook’s note: You can also use an oven broiler or a grill pan.
- 10
Place the chicken thighs on the preheated grill and cook for 5-7 minutes per side, basting frequently with the thickened percik sauce.
About 14 min
Cook’s note: Basting often is key to building layers of flavor and preventing the chicken from drying out.
- 11
Continue grilling and basting until the chicken is beautifully charred, fully cooked, and tender.
About 5 min
Cook’s note: The internal temperature of the chicken should reach 74°C (165°F).
- 12
Serve the Ayam Percik immediately with any remaining percik sauce drizzled over the top.
Cook’s note: Best served with steamed white rice.
Per serving
Nutrition
- Calories
- 711kcal
- Protein
- 43.1g
- Carbs
- 31g
- Fat
- 51.1g
- Fibre
- 4.4g
- Sugar
- 9.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Ayam Percik in an airtight container in the refrigerator.
Reheat in a microwave or oven until warmed through. You can add a splash of water or coconut milk to the sauce if it has thickened too much.
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