Recipe byThe ZestyPlate Kitchen
Malaysian grilled chicken in a fragrant coconut spice sauce, marinated in blended aromatics then roasted until tender and served over rice.
Ayam percik is Malaysian grilled chicken sitting in a coconut and spice sauce that lands somewhere between sweet, sour and warming. A long marinade does most of the work for you, and roasting the chicken on top of its own sauce keeps the meat juicy while the flavour sinks right in. Start it a day ahead and the cooking itself is straightforward.
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Prep 25 min
Cook 55 min
Total 80 min
Medium
Scale:
- 6 Chicken Thighs
- 16 Challots
- 1 1/2 Ginger
- 6 Garlic Clove
- 8 Cayenne Pepper
- 2 tbs Turmeric
- 1 1/2 Cumin
- 1 1/2 Coriander
- 1 1/2 Fennel
- 2 tbs Tamarind Paste
- 1 can Coconut Milk
- 1 tsp Sugar
- 1 cup Water
Nutrition (per serving)
690
kcal
32g
Protein
41g
Carbs
47g
Fat
Estimated per serving. How we calculate this.
Preparation
- Tip the spice paste ingredients into a blender and blend until smooth.
- Fry the spice paste in a skillet over medium heat for 10 minutes until fragrant, adding water or oil a tablespoon at a time if it dries out. Keep it from burning, and drop the heat a little if you need to.
- Stir in the cloves, cardamom, tamarind, coconut milk, water, sugar and salt. Turn the heat up to bring it to the boil, then lower to medium-low and simmer for 10 minutes, stirring now and then, until slightly reduced. Taste and adjust the seasoning. A faint bitterness is fine here, as it mellows in the oven.
- Let the sauce cool, then pour it over the chicken and marinate overnight or for up to two days.
- Heat the oven to 425F.
- Lift the chicken out of the marinade. Spoon the marinade onto a greased or foil-lined baking sheet, lay the chicken over the top so it covers the sauce completely (keeping it from being exposed and burning), and spread the rest of the marinade over the chicken.
- Roast for 35 to 45 minutes, until the thickest part of the chicken reaches at least 175F.
- Rest the chicken for 5 minutes, brush with a little oil, and serve with the sauce over steamed or coconut rice.
Tips from the ZestyPlate Kitchen
- Fry the spice paste slowly until it darkens and turns fragrant; rush this and the whole dish falls flat.
- Leave the chicken to marinate overnight, or up to two days, for the deepest flavour.
- Sit the chicken on a bed of marinade as it roasts so it bastes itself and the sauce underneath doesn't catch.
- Brush a little oil over the chicken at the end for a glossy, caramelised finish.
Frequently Asked Questions
That's the traditional way. Cook it over medium coals, baste often with the sauce, and keep an eye out so it doesn't char.
It sits at a medium heat, with the chillies softened by sweet coconut. Use fewer chillies if you want it gentler.
Steamed jasmine or coconut rice is the classic pairing, with the extra sauce spooned generously over the top.
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