Ayam Percik (Grilled Chicken in Coconut Chili Sauce)
The Quirky Foodster Team
Ingredients
- Chicken pieces (bone-in, skin-on) — 1 kg (2 1/4 lb)
- Coconut milk — 400 ml (1 2/3 cups)
- Dried red chilies, soaked — 8
- Shallots — 6
- Garlic — 3 cloves
- Lemongrass, tender part only — 1 stalk
- Turmeric powder — 5 g (1 tsp)
- Galangal — 10 g (2 tsp)
- Palm sugar or brown sugar — 20 g (1 1/2 tbsp)
- Tamarind pulp, soaked in 30 ml water, strained — 10 g (2 tsp)
- Cooking oil — 15 ml (1 tbsp)
- Salt — to taste
Method
- Blend the soaked chilies, shallots, garlic, lemongrass, turmeric and galangal into a smooth paste.
- Heat the oil in a saucepan and fry the paste over medium heat for 6–8 minutes until fragrant and the oil begins to separate.
- Add the coconut milk, palm sugar and tamarind liquid, and simmer gently for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt. Divide the sauce into two portions: one for marinating, one for basting.
- Marinate the chicken pieces in half the sauce for at least 1 hour, or overnight in the refrigerator for best flavour.
- Preheat a grill or grill pan to medium heat. Grill the chicken for 20–25 minutes, turning occasionally and basting frequently with the reserved sauce, until the chicken is cooked through and the surface is lightly charred.
- Serve hot with any remaining warmed sauce spooned over the top, alongside steamed rice.
Introduction: Chicken marinated and basted with a creamy, chili-spiced coconut sauce, then grilled until smoky and slightly charred — a much-loved specialty from Malaysia’s east coast states.
Cultural Background: Ayam percik hails from Kelantan and Terengganu, where it is traditionally grilled over charcoal at night markets and festive gatherings, its distinctive orange-red sauce brushed on repeatedly as it cooks. The name ‘percik’, meaning ‘to splash’ or ‘drizzle’, refers to this basting technique that builds up layers of flavour on the chicken.
Tips: Marinating overnight allows the flavours to penetrate the chicken much more deeply than a short marinade. Baste frequently while grilling — this repeated layering is what gives ayam percik its signature glossy, flavourful coating. Grill over medium, not high, heat to avoid burning the sugar-rich sauce before the chicken cooks through.
Variations: Use chicken wings or drumsticks for a snack-sized version popular at night markets. Cook in the oven at 200°C (400°F) for about 30–35 minutes, basting occasionally, if a grill is unavailable. Add extra chili to the sauce for a spicier version.
Storage: Store cooked chicken and any extra sauce in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in an oven at 180°C (350°F) for 10–12 minutes, or gently in a covered pan, until heated through; avoid overcooking to keep the chicken moist.
Nutrition: Approx. per serving: 420 kcal, 32 g protein, 10 g carbohydrate, 27 g fat, 2 g fibre.
FAQs:
Q: Can I make ayam percik without a grill?
A: Yes, bake in a hot oven at 200°C (400°F), basting occasionally, or use a stovetop grill pan for a similar smoky effect.
Q: Why is basting so important for this dish?
A: Repeated basting builds up layers of the sweet, spiced sauce on the chicken’s surface, which is central to ayam percik’s signature flavour and glossy appearance.
Q: Is there a vegetarian alternative?
A: There is no traditional vegetarian version of this specific dish, though the percik sauce can be used to baste grilled tofu or vegetables for a similar flavour profile.
- Chicken pieces (bone-in, skin-on) — 1 kg (2 1/4 lb)
- Coconut milk — 400 ml (1 2/3 cups)
- Dried red chilies, soaked — 8
- Shallots — 6
- Garlic — 3 cloves
- Lemongrass, tender part only — 1 stalk
- Turmeric powder — 5 g (1 tsp)
- Galangal — 10 g (2 tsp)
- Palm sugar or brown sugar — 20 g (1 1/2 tbsp)
- Tamarind pulp, soaked in 30 ml water, strained — 10 g (2 tsp)
- Cooking oil — 15 ml (1 tbsp)
- Salt — to taste
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