Ayam Percik
Ayam percik is Malaysian grilled chicken perfumed with burnt spices and coconut milk. The technique of basting meat repeatedly with a fragrant paste creates crackling edges while keeping flesh impossibly tender, a method worth mastering beyond this single dish. Ground coriander and cumin anchor the spice blend, their warmth deepening as the chicken chars over heat, transforming simple thighs into something memorable.
Instructions
In a blender, add the ingredients for the spice paste and blend until smooth.
Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant.
Add water or oil 1 tablespoon at a time if the paste becomes too dry.
Don't burn the paste.
Lower the fire slightly if needed.
Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt.
Turn the heat up and bring the mixture to boil.
Turn the heat to medium low and simmer for 10 minutes.
Stir occasionally.
It will reduce slightly.
This is the marinade/sauce, so taste and adjust seasoning if necessary.
Don't worry if it's slightly bitter.
It will go away when roasting.
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
Preheat the oven to 425 F.
Remove the chicken from the marinade.
Spoon the marinade onto a greased (or aluminum lined) baking sheet.
Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken.
Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.
Let chicken rest for 5 minutes.
Brush the chicken with some of the oil.
Serve chicken with the sauce over steamed rice (or coconut rice)..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
