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Malaysian Ayam Percik

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Malaysian ayam percik grilled chicken served with rice and cucumber.
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Ayam percik is a Malaysian grilled chicken specialty associated especially with Kelantan and Terengganu.

The chicken marinates in an aromatic spice paste, then cooks over steady heat while a reduced coconut sauce is brushed on in thin layers.

Add the coconut sauce late and in light coats so it sets without scorching over the coals.

Serving Suggestions

Serve with plain rice, cucumber, and extra cooked percik sauce at the table.

Ayam percik chicken grilling over charcoal beside coconut chile sauce.

Recipe Notes

Marinate overnight if convenient and refrigerate leftovers for up to three days.

Malaysian ayam percik grilled chicken served with rice and cucumber.

Malaysian Ayam Percik

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Charcoal-grilled Malaysian chicken brushed with a fragrant coconut, chile, lemongrass, and tamarind sauce.
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Prep Time 30 minutes
Cook Time 50 minutes
Marinating 2 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Malaysian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Spice Paste
  • 3 lb bone-in chicken leg quarters separated if desired
  • 6 whole shallots peeled
  • 4 cloves garlic peeled
  • 2 stalks lemongrass tender inner parts sliced
  • 2 inch fresh ginger peeled
  • 8 whole dried red chiles soaked and seeded to taste
  • 1 tbsp ground coriander
  • 1 tsp ground fennel
  • 1 tsp ground turmeric
  • 1 1/2 tsp fine salt
  • 2 tbsp neutral oil
Percik Sauce
  • 2 cups full-fat coconut milk
  • 2 tbsp tamarind concentrate
  • 2 tbsp palm sugar finely chopped
  • 1/2 cup water
  • 4 cups cooked jasmine rice for serving
  • 1 large cucumber sliced

Equipment

  • Blender or food processor
  • Medium saucepan
  • Charcoal or gas grill
  • Instant-read thermometer

Method
 

Marinate:
  1. Blend shallots, garlic, lemongrass, ginger, chiles, coriander, fennel, turmeric, salt, oil, and half the water into a coarse paste.
  2. Rub half the paste over the chicken, cover, and refrigerate for at least 2 hours.
Make the Sauce:
  1. Cook the remaining paste in a saucepan for 3 minutes. Add coconut milk, tamarind, palm sugar, and remaining water; simmer 15 to 20 minutes until lightly thickened. Reserve one-third for serving.
Grill:
  1. Heat a grill for medium indirect cooking. Grill chicken mostly over indirect heat for 30 to 40 minutes, turning occasionally.
  2. Brush thinly with sauce during the final 10 to 15 minutes and move briefly over direct heat for natural char. Cook to 175°F (79°C) in the thickest part, rest 10 minutes, and serve with rice, cucumber, and reserved sauce.

Nutrition

Calories: 690kcalCarbohydrates: 57gProtein: 40gFat: 34gSaturated Fat: 18gCholesterol: 145mgSodium: 760mgFiber: 3gSugar: 9g

Notes

  • Keep sauce layers thin to prevent coconut solids and sugar from burning.
  • Boil any sauce that contacted raw chicken before serving.

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