Malaysian
Ayam Percik
A Malaysian grilled chicken dish basted with a rich coconut, chilli, lemongrass, and shallot sauce until smoky and lightly charred. This version follows the traditional method of cooking the spiced coconut gravy first, then grilling and basting the chicken repeatedly.
Watch it madeChe Nom · 8:33
Ingredients
- Chicken whole legs2, about 600g total
- Thick coconut milk1 cup
- Water1/2 cup
- Shallots6, peeled
- Garlic cloves3
- Fresh ginger2 cm piece
- Galangal2 cm piece
- Lemongrass2 stalks, tender inner parts sliced
- Dried red chillies6, soaked and deseeded
- Fresh red chilli1
- Ground turmeric1/2 tsp
- Ground coriander1 tsp
- Tamarind paste1 tbsp
- Palm sugar1 tbsp, grated
- Salt1 tsp, or to taste
- Cooking oil1 tbsp
- Banana leaf1 piece, optional for serving
Method
- Blend the shallots, garlic, ginger, galangal, lemongrass, soaked dried chillies, fresh chilli, turmeric, coriander, and 2 tablespoons of the water into a fine spice paste.
- Rub the chicken legs with 1/3 of the spice paste and 1/2 teaspoon of the salt, then marinate for at least 20 minutes.
- Heat the oil in a saucepan over medium heat and fry the remaining spice paste for 6 to 8 minutes until fragrant and the oil begins to separate.
- Add the coconut milk, remaining water, tamarind paste, palm sugar, and remaining salt, then stir well and bring to a gentle simmer.
- Add the marinated chicken to the sauce and simmer gently for 15 minutes, turning once, until the chicken is partly cooked and coated in the thickening gravy.
- Lift the chicken out of the sauce and continue simmering the sauce for 8 to 10 minutes until thick, glossy, and spoon-coating.
- Grill the chicken over charcoal, on a grill pan, or under a hot broiler for 12 to 15 minutes, turning often.
- Baste the chicken generously with the thick coconut sauce every few minutes so it forms a creamy, smoky, lightly charred coating.
- Rest the ayam percik for 5 minutes, then spoon over a little more sauce before serving, ideally on banana leaf with rice or nasi kerabu.
Common questions
Can I substitute the whole chicken legs with other cuts for Ayam Percik?
Yes. Bone-in, skin-on thighs or drumsticks work best and cook evenly on the grill. Boneless thighs are possible, but reduce grilling time and watch closely so they stay juicy. Avoid breast meat unless you lower the simmering time.
How long should I marinate the chicken, and can it be done overnight?
A minimum of 20 minutes works, but 2 to 4 hours gives much better flavor. Overnight is fine in the fridge, especially for deeper seasoning. If marinating longer, keep the spice paste chilled and covered.
What are the most common mistakes when making the sauce?
The biggest mistakes are rushing the spice paste and boiling the coconut milk too hard. Fry the paste until fragrant and the oil separates, then keep the sauce at a gentle simmer to prevent splitting or scorching.
How should I store leftovers, and how long do they keep?
Store the chicken and sauce separately if possible in airtight containers. Refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of water if the sauce has thickened too much.
What should I serve with Ayam Percik?
It’s great with steamed rice, nasi lemak, or simple coconut rice. Add cucumber slices, fresh herbs, and extra sambal if you like heat. The rich sauce also pairs well with lightly blanched vegetables or roti.