Ayam Percik

Ayam Percik

Ayam Percik is a flavorful Malaysian grilled chicken dish marinated in a rich, aromatic spice paste and coconut milk. The chicken is roasted to tender perfection and served with its luscious sauce, perfect over steamed or coconut rice.

Chicken

Prep Time

20 min

Cook Time

45 min

Servings

6

Ayam Percik is a beloved Malaysian classic, known for its vibrant blend of spices and creamy coconut milk that create a depth of flavor. Originating primarily from the East Coast of Malaysia, it’s a dish often enjoyed at festive occasions and family gatherings. The signature marinade infuses the chicken with spices like turmeric, cumin, and coriander, layered with the tangy brightness of tamarind and the sweetness of coconut milk. The aromatic spice paste is gently cooked to release its fragrances before being combined with additional ingredients to form a luscious marinade. Allowing the chicken to marinate overnight intensifies the flavors, creating a beautifully succulent final product. When roasted, the marinade caramelizes slightly, delivering a perfect balance of savory, sweet, and slightly smoky notes. Ayam Percik pairs wonderfully with simple steamed rice or fragrant coconut rice to soak up the flavorful sauce. For a complete meal, it can be accompanied by fresh cucumber slices or a side of pickled vegetables to add a refreshing contrast to the rich and creamy chicken.

Ingredients

  • 6 Chicken Thighs
  • 16 Challots
  • 1 1/2 Ginger
  • 6 Garlic Clove
  • 8 Cayenne Pepper
  • 2 tb Turmeric
  • 1 1/2 Cumin
  • 1 1/2 Coriander
  • 1 1/2 Fennel
  • 2 tb Tamarind Paste
  • 1 can Coconut Milk
  • 1 tsp Sugar
  • 1 cup Water

Instructions

Begin by adding the shallots, ginger, garlic cloves, cayenne peppers, turmeric, cumin, coriander, and fennel into a blender. Blend until you achieve a smooth, vibrant spice paste. Heat a skillet over medium heat and pour in the spice paste. Fry gently for about 10 minutes, stirring occasionally until the aroma fully blooms. If the paste becomes too dry, add water or oil a tablespoon at a time to keep the mixture smooth. Be attentive here—lower the heat if the paste starts to stick or burn. Next, stir in the cloves, cardamom, tamarind pulp, coconut milk, water, sugar, and salt. Increase the heat until the sauce reaches a gentle boil, then reduce to medium-low and let it simmer for 10 minutes. Stir occasionally as the sauce thickens slightly. Taste and adjust seasoning if needed—don’t worry if there's a slight bitterness, it will mellow during roasting. Once the marinade has cooled, pour it evenly over the chicken thighs. Cover and refrigerate, marinating overnight or up to two days to deepen the flavor. When ready to cook, preheat your oven to 425°F (220°C). Remove the chicken from the marinade, then spoon the marinade onto a greased or foil-lined baking tray. Arrange the chicken pieces over the sauce, ensuring they cover the liquid to prevent burning. Spread the remaining marinade over the chicken. Roast in the oven for 35 to 45 minutes, or until the chicken reaches an internal temperature of 175°F (80°C) and the skin is beautifully caramelized. Allow the chicken to rest for 5 minutes after removing it from the oven to let the juices redistribute. Brush the chicken with a little oil to add extra gloss and moisture. Serve hot, spooning the flavorful sauce over steamed or coconut rice. The rich sauce and tender chicken create an irresistible combination that's perfect for sharing.

Quick Info

Prep Time
20 min
Cook Time
45 min
Total Time
65 min
Servings
6

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