Grilled Chicken in Spicy Percik Sauce (Ayam Percik). Ayam Percik, a Malaysian grilled or roasted chicken marinated in flavorful spices like turmeric, cumin & coriander along with lemongrass, coconut milk Perfectly grilled tender chicken that was marinated in spices slathered with the most divine creamy spiced coconut milk sauce. A spicy baste & grilled chicken ~ ayam percik. I defied myself and cooked a chicken breast. Grilled Chicken in Spicy Percik Sauce (Ayam Percik)

You can cook Grilled Chicken in Spicy Percik Sauce (Ayam Percik) using 23 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Grilled Chicken in Spicy Percik Sauce (Ayam Percik)
  1. Prepare 2 pc of Whole Chicken Leg (deboned).
  2. It’s 2 pc of Chicken Breast.
  3. You need of Marinade Paste;.
  4. It’s 50 g of Shallots.
  5. You need 30 g of Garlic.
  6. Prepare 20 g of Ginger.
  7. You need 20 g of Galangal.
  8. Prepare 10 pc of Dried Chillies (rehydrate, deseeded).
  9. You need 1 Tbsp of Sugar.
  10. Prepare 1 tsp of Salt.
  11. You need 1 tsp of Coriander Powder.
  12. Prepare 1 tsp of Cumin Powder.
  13. It’s 1 tsp of Fennel Powder.
  14. You need of Marinade Pre-Sauce;.
  15. You need 1/2 cup of Sriracha Chilli Sauce.
  16. Prepare 1/4 cup of Ketchup.
  17. Prepare 2 Tbsp of Oyster Sauce.
  18. You need 2 Tbsp of Honey.
  19. It’s 2 Tbsp of Lime Juice.
  20. It’s 1/4 cup of Cooking Oil.
  21. You need of Basting Sauce;.
  22. Prepare 1 cup of Reserved Marinade.
  23. You need 1 cup of Coconut Milk.

It originated in the northern Malaysian. Ayam percik is typically a dish made from grilled marinated chicken basted with spicy coconut milk gravy. This beautifully seasoned chicken is very popular and sold at roadside food stalls It is a great recipe for the barbecue or for the indoor kitchen! Ayam Percik - Grilled Chicken in Coconut Sauce.

Grilled Chicken in Spicy Percik Sauce (Ayam Percik) instructions

  1. MARINATING; Blend the marinade paste until fine. Then add it to the marinade pre-sauce and mix well. Reserve 1 cup of the Marinade and add it to 1 cup of coconut milk to make Basting Sauce. Marinate the chicken for 3 hours or overnight..

  2. GRILLING; Grease the grill with oil. Grill the chicken skin side down first, for 5 minutes; Do Not Move the Chicken, let it sit. While the bottom is cooking, baste the top half with the basting sauce. After 5 minutes, switch sides and baste the chicken. Cook the chicken for minimum 20 minutes..

  3. If there are any leftover Basting sauce, you can heat it, reduce the liquid and serve it as a sauce..

  4. NOTE; I'm using coconut charcoal briquettes. You have to wait until the entire brick turns white before grilling and this will take a long time. When it turns to white, break it apart and spread it around the pit..

There is no need for salt as the fish sauce is salty. Place the marinated chicken breasts in a plastic bag and. Grilled chicken dipped in spicy peanut sauce. The meat is good on its own, even. #sgramadan. "Yati's famous Ayam Percik is chicken slathered in the percik sauce consisting of lemongrass, coconut milk and tamarind "Impossibly fragrant and delicious barbecued chicken, continually basted with a subtly-spiced coconut crème-galangal-chilli-spice gravy during the open-grilling process." Typically a dish made from grilled marinated chicken basted with spicy coconut milk gravy. This beautifully seasoned chicken is very popular and sold at roadside food stalls all over the state of Kelantan in Malaysia.