Ayam Percik: Malaysian Grilled Chicken
Ayam Percik is a classic Malaysian grilled chicken dish, featuring tender chicken marinated and basted with a rich, creamy, and spicy coconut milk sauce. It's a culinary delight known for its smoky char combined with sweet, savory, and tangy notes, making it perfect for festive gatherings and everyday enjoyment.
Ingredients
- 1 whole chicken cut into 8-10 pieces or 4 chicken thighs
- 0.5 tsp turmeric powder
- 1 tsp salt
- - - For the Spice Paste:
- 8 shallots peeled
- 4 cloves garlic peeled
- 1 inch ginger peeled
- 1 inch galangal peeled
- 2 stalks lemongrass white part only
- 3 red chilies deseeded if less spice is desired
- 2 bird's eye chilies optional for extra heat
- 0.5 tsp belacan (shrimp paste) toasted
- 1 tbsp coriander powder
- 0.5 tsp cumin powder
- 0.5 tsp fennel powder
- - - For the Sauce:
- 2 cups coconut milk thick
- 2 tbsp tamarind paste mixed with 1/4 cup water
- 1 tbsp sugar palm sugar or brown sugar
- 0.5 tsp salt or to taste
- 2 tbsp cooking oil
Instructions
- Prepare the Chicken: Clean the chicken pieces and pat them dry. Rub with turmeric powder and salt. Set aside.
- Make the Spice Paste: Blend all ingredients for the spice paste (shallots, garlic, ginger, galangal, lemongrass, chilies, belacan, coriander, cumin, fennel powders) with a little water or oil until a smooth paste forms.
- Marinate: Take about 2-3 tablespoons of the spice paste and rub it all over the chicken pieces. Let it marinate for at least 30 minutes, or preferably for a few hours in the refrigerator.
- Prepare the Sauce: Heat 2 tablespoons of oil in a pot. Sauté the remaining spice paste until fragrant and the oil separates (about 8-10 minutes).
- Simmer the Sauce: Add the thick coconut milk, strained tamarind juice, sugar, and salt to the pot. Bring to a gentle simmer, stirring constantly to prevent the coconut milk from curdling. Cook until the sauce thickens slightly, about 10-15 minutes. Reserve about 1/2 cup of the sauce for basting.
- Grill the Chicken: Preheat your grill to medium heat. Place the marinated chicken pieces on the grill. Grill for about 10-15 minutes on each side, until partially cooked and slightly charred.
- Baste and Finish: Start basting the chicken generously with the reserved sauce. Continue to grill and baste, turning frequently, for another 20-30 minutes, until the chicken is fully cooked through, tender, and coated with a rich, caramelized sauce.
- Serve: Remove the Ayam Percik from the grill and serve hot with the remaining sauce, steamed white rice, and fresh vegetables.
Notes
For best results, marinate the chicken overnight. If you don't have a grill, you can bake or pan-fry the chicken, then baste with the sauce. Serve with steamed rice and a side of fresh salad or acar (Malaysian pickles). Adjust chili for preferred spice level.