Ayam Percik (Malaysian Grilled Chicken with Coconut Chili Glaze)

🧂 Ingredients

• 1 kg Chicken(Whole chicken cut into 8 pieces, or bone-in, skin-on thighs and drumsticks)
• 400 ml Coconut milk(Full-fat, from a can)
• 4 tbsp Chili paste (cili boh)(Adjust to your spice preference. Can be made from dried chilies or fresh.)
• 3 stalks Lemongrass(White and light green parts only, finely chopped or pounded)
• 2 tsp Turmeric powder
• 5 medium Shallots(Peeled and roughly chopped)
• 4 cloves Garlic cloves
• 1 inch piece Ginger(Peeled and roughly chopped)
• 1 tsp Belacan (shrimp paste)(Optional, but adds depth of flavor. Toast lightly before using.)
• 1 tbsp Tamarind paste(Mixed with 2 tbsp water and strained)
• 2 tbsp Sugar(Palm sugar or brown sugar preferred)
• 1 tsp Salt
• 2 tbsp Oil(For cooking the marinade)

👨‍🍳 Instructions

1. 1

   Prepare the marinade base: In a blender or food processor, combine the chopped shallots, garlic, ginger, and belacan (if using). Blend until a smooth paste forms. Add the chopped lemongrass and pulse a few more times until finely incorporated.

   ⏱️ 5 minutes
2. 2

   Cook the marinade: Heat 2 tbsp of oil in a saucepan over medium heat. Add the blended paste and chili paste. Sauté for 5-7 minutes until fragrant and the oil starts to separate from the paste, indicating it's well cooked. This step is crucial for developing flavor and removing the raw taste of the chilies.

   ⏱️ 7 minutes
3. 3

   Add coconut milk, turmeric powder, tamarind paste, sugar, and salt to the saucepan. Stir well to combine. Bring to a gentle simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning if needed.

   ⏱️ 15 minutes
4. 4

   Marinate the chicken: Reserve about 1 cup of the cooked sauce for basting later. Pour the remaining hot sauce over the chicken pieces in a large bowl. Ensure all pieces are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.

   ⏱️ 2 hours (minimum marinating time)
5. 5

   Grill the chicken: Preheat your grill (charcoal or gas) to medium-high heat. Aim for a temperature that allows the chicken to cook through without burning too quickly. If using an oven, preheat to 200°C (400°F) and prepare for grilling or broiling.

6. 6

   Grill the chicken: Place the marinated chicken pieces on the preheated grill. Cook for about 15-20 minutes, turning occasionally. During the last 10-15 minutes of grilling, generously baste the chicken with the reserved sauce. Continue grilling, basting frequently, until the chicken is cooked through (internal temperature reaches 74°C / 165°F) and has appealing charred edges. The sauce should be sticky and caramelized.

   ⏱️ 25-30 minutes
7. 7

   Serve: Arrange the Ayam Percik on a platter. Drizzle any remaining reduced sauce over the chicken. Serve hot with rice, cucumber salad, or other preferred accompaniments.

💡 Pro Tips

• ✓For authentic flavor, use fresh ingredients like lemongrass, ginger, and shallots. Pound or finely chop them for best results.
• ✓Don't skip the step of sautéing the chili paste and aromatics until fragrant; this cooks out the raw taste and deepens the flavor.
• ✓Basting is key to achieving the signature sticky, caramelized glaze. Be generous and frequent with the basting during the final stages of grilling.
• ✓Slightly charred edges are desirable and add a smoky complexity to the dish. Keep an eye on the grill to prevent burning.
• ✓The longer you marinate, the more flavorful the chicken will be.

🔄 Variations

• For a less spicy version, reduce the amount of chili paste or use milder chilies.
• This marinade works well with other meats like fish, lamb, or even firm tofu.
• Add a tablespoon of tamarind paste to the marinade for a touch of tanginess.
• For an extra creamy sauce, use thicker coconut cream.

🥗 Nutrition

Per serving