Ayam Percik: Grilled Malaysian Chicken
Ayam Percik, also known as Ayam Golek in some regions, is a beloved Malaysian dish featuring succulent grilled chicken marinated in aromatic spices and basted generously with a rich, creamy, and spicy coconut milk sauce. Its unique flavor profile, combining smoky char with sweet, savory, and tangy notes, makes it a staple during festive occasions and everyday meals.
Ingredients
- 1 whole chicken cut into 8-10 pieces
- 5 stalks lemongrass sliced
- 2 inches galangal sliced
- 1 inch ginger sliced
- 5 cloves garlic peeled
- 8 shallots peeled
- 1 tsp turmeric powder
- 5 fresh red chilies or 5-8 dried chilies soaked
- 2 tbsp tamarind paste mixed with 1/4 cup warm water
- 1 cup thick coconut milk
- 1 cup thin coconut milk
- 2 tbsp palm sugar or brown sugar
- 1 tsp salt to taste
- 2 tbsp vegetable oil
Instructions
- In a food processor or mortar, blend lemongrass, galangal, ginger, garlic, shallots, and fresh/soaked chilies into a fine paste.
- In a large bowl, rub half of the spice paste, turmeric powder, and 1/2 teaspoon salt over the chicken pieces. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Heat vegetable oil in a saucepan over medium heat. Sauté the remaining half of the spice paste until fragrant, about 5-7 minutes.
- Add the thin coconut milk, tamarind paste, palm sugar, and remaining 1/2 teaspoon salt. Bring to a simmer, then add the thick coconut milk. Cook, stirring occasionally, until the sauce thickens slightly, about 10-15 minutes. Set aside. This is your basting sauce.
- Preheat your grill to medium heat. Lightly oil the grill grates.
- Place the marinated chicken pieces on the grill. Grill for about 10 minutes, then start basting generously with the coconut milk sauce. Flip the chicken and continue grilling and basting every 5-7 minutes.
- Cook until the chicken is thoroughly cooked through, tender, and has a beautiful charred and caramelized coating, approximately 30-40 minutes total, depending on chicken piece size and grill heat.
- Serve hot with steamed rice and fresh cucumber slices.
Notes
For best results, marinate the chicken overnight. If you don't have a grill, you can bake or pan-fry the chicken and then finish it under a broiler for char. Serve with steamed rice, fresh cucumber, and a squeeze of lime. Adjust the amount of chili according to your spice preference.