Ayam Percik

Nutrition · per serving

Steps

1. 1

   Preheat the grill or grill pan to medium-high. Pat the chicken dry. In a bowl, combine the coconut milk, lemongrass, galangal, turmeric, garlic, shallot, chili, ground coriander, salt, erythritol, lime zest, and lime juice. Mix well until the aromatics are evenly distributed. Reserve 120 ml of this mixture in a small saucepan for the glaze, then coat the chicken thoroughly with the remaining marinade.

   500 g boneless skin-on chicken thighs180 ml thick coconut milk2 stalks (about 30 g) lemongrass, white part only, finely chopped15 g galangal, peeled and finely grated10 g fresh turmeric, peeled and finely grated3 cloves (12 g) garlic, finely chopped60 g shallot, finely chopped1 small (10 g) red chili, deseeded and finely chopped1 tsp (2 g) ground coriander1 tsp (5 g) sea salt1 tsp (4 g) erythritol1 tsp lime zest15 ml lime juice120 ml reserved marinade
2. 2

   Let the chicken stand for 10 minutes at room temperature while you make the glaze. Add the extra coconut milk, water, salt, and ghee to the reserved marinade. Bring to a gentle simmer over medium heat and cook for 5-7 minutes, stirring often, until slightly thickened and glossy. It should coat the back of a spoon; do not boil hard or it may split.

   120 ml reserved marinade100 ml thick coconut milk30 ml water1/4 tsp (1.5 g) sea salt10 g ghee
3. 3

   Lightly oil the grill grates or pan. Place the chicken skin-side down first and grill for 5-6 minutes until lightly charred. Turn and cook the second side for 4 minutes. Adjust the heat as needed so the coconut in the marinade browns but does not burn.

   10 ml neutral oil500 g boneless skin-on chicken thighs
4. 4

   Start basting the chicken with the glaze, turning every 1-2 minutes for another 5-7 minutes, until the chicken is deeply lacquered and cooked through. The thickest part should reach 74°C, and the juices should run clear.

   120 ml reserved marinade100 ml thick coconut milk30 ml water1/4 tsp (1.5 g) sea salt10 g ghee500 g boneless skin-on chicken thighs
5. 5

   Transfer the chicken to a plate and rest for 5 minutes so the juices settle. Warm any remaining glaze briefly if needed.

6. 6

   Slice or serve the chicken whole, spoon over the remaining glaze, and plate with sliced cucumber and lime wedges for squeezing over at the table.

   120 g cucumber, sliced1 lime lime, cut into wedges

Origin & History

Ayam Percik is a beloved grilled chicken dish from the east coast of Peninsular Malaysia, especially Kelantan and Terengganu. It is known for chicken basted with a spiced coconut sauce scented with lemongrass and other fresh aromatics, then grilled until lightly charred and fragrant. Regional versions vary from paler creamy styles to redder, chili-forward versions.