Oven Roasted Ayam Percik | Malaysian grilled coconut spiced chicken

Today I’m excited to be making this: Ayam Percik! Or Malaysian grilled chicken marinated in a glorious spiced coconut cream. They’re sold grilled, especially at night markets as Ramadan rolls around. This is my easy peasy roasted oven baked version, and foolproof.


Serves 4
Ingredients:

  • 1.2 kg or 4 Chicken Thighs and Drumstick pieces
  • Marinade with blend of:
    • 100g or 1 Onion (or about 5 shallots)
    • 20g or 4-5 Garlic cloves
    • 20g or 1 inch Ginger
    • 2 tsps Salt
    • 2 tsps Sugar
    • 3g or 1 tsp Turmeric Powder
    • 2g or 1 tsp Coriander Seeds
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    • 2g or 1 tsp Fennel

Percik Sauce:

  • 200ml Coconut Cream
  • 4 tbsps of Dried Chilli Paste(use 1-2 tbsps if you don’t want it too spicy.)
  • 1 tsp Tamarind Paste or Juice from 1 tbsp Tamarind pulp
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  • 1 tbsp Brown Sugar (or coconut sugar,palm sugar, or just regular white sugar)
  • 1 tsp Salt, or to taste
  • Base Paste:
    • 100g or 1 Onion (or about 5 shallots)
    • 20g or 4-5 Garlic cloves
    • 20g or 1 inch Ginger
    • 3 stalks Lemongrass, inner white core
    • 6 Candlenuts (alternatives: hazelnuts or cashew nuts)
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