Charcoal Grilled Chicken (Ayam Percik)

Charcoal Grilled Chicken (Ayam Percik)

Smoky charcoal-grilled chicken basted with a coconut milk and chili glaze until sticky and charred.

Total 4 hr Makes 4 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Halal

Allergens

Shellfish

Ayam percik is a Malaysian grilled chicken basted repeatedly with a spiced coconut milk sauce until it turns thick, sticky, and lightly charred over charcoal. The sauce blends chilies, shallots, and lemongrass with coconut milk for a balance of heat, sweetness, and smokiness. It's a favorite at Malaysian night markets and festive gatherings, best served with steamed rice or nasi lemak.

Ingredients

  • 8 chicken thighs and drumsticks, bone-in, skin-on
  • 1 tablespoon salt
  • 2 tablespoons lime juice
  • 8 dried red chilies, soaked and drained
  • 6 fresh red chilies
  • 6 shallots, peeled
  • 4 cloves garlic
  • 1 inch fresh ginger, peeled
  • 1 inch fresh galangal, peeled
  • 2 stalks lemongrass, tender inner part only, sliced
  • 1 tablespoon belacan (shrimp paste), toasted
  • 3 tablespoons vegetable oil
  • 1 1/2 cups coconut milk
  • 2 tablespoons palm sugar, grated
  • 1 teaspoon salt
  • 1 tablespoon tamarind paste
  • 1/2 cup water

Method

  1. Pat the chicken pieces dry and rub with salt and lime juice. Set aside while preparing the spice paste.

  2. In a food processor, blend the soaked dried chilies, fresh red chilies, shallots, garlic, ginger, galangal, lemongrass, and toasted belacan into a smooth paste, adding a splash of water if needed.

  3. Heat the oil in a saucepan over medium heat and fry the spice paste, stirring frequently, until fragrant and the oil separates, 8 to 10 minutes.

  4. Stir in the coconut milk, palm sugar, salt, tamarind paste, and water. Simmer gently, stirring occasionally, until the sauce thickens slightly, 10 to 12 minutes.

  5. Remove the sauce from the heat and let cool to room temperature. Reserve half for basting and combine the other half with the chicken in a bowl or bag.

  6. Cover and marinate the chicken in the refrigerator for at least 3 hours, or overnight for deeper flavor.

  7. Light a charcoal grill and let the coals burn down to a medium-hot, even glow with a light coating of ash.

  8. Remove the chicken from the marinade and place skin-side down on the grill grate over indirect medium heat.

  9. Grill the chicken, turning occasionally and basting generously with the reserved sauce every few minutes, until the internal temperature reaches 165°F and the exterior is charred and sticky, 35 to 40 minutes.

  10. Transfer the chicken to a platter and rest for 5 minutes before serving with steamed rice.

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    Charcoal Grilled Chicken (Ayam Percik)

    Ayam percik is a Malaysian grilled chicken basted repeatedly with a spiced coconut milk sauce until it turns thick, sticky, and lightly charred over charcoal. The sauce blends chilies, shallots, and lemongrass with coconut milk for a balance of heat, sweetness, and smokiness. It's a favorite at Malaysian night markets and festive gatherings, best served with steamed rice or nasi lemak.

    4 hr 4 servings 420 cal

    Ingredients

    • 8 chicken thighs and drumsticks, bone-in, skin-on
    • 1 tablespoon salt
    • 2 tablespoons lime juice
    • 8 dried red chilies, soaked and drained
    • 6 fresh red chilies
    • 6 shallots, peeled
    • 4 cloves garlic
    • 1 inch fresh ginger, peeled
    • 1 inch fresh galangal, peeled
    • 2 stalks lemongrass, tender inner part only, sliced
    • 1 tablespoon belacan (shrimp paste), toasted
    • 3 tablespoons vegetable oil
    • 1 1/2 cups coconut milk
    • 2 tablespoons palm sugar, grated
    • 1 teaspoon salt
    • 1 tablespoon tamarind paste
    • 1/2 cup water

    Method

    1. 1

      Pat the chicken pieces dry and rub with salt and lime juice. Set aside while preparing the spice paste.

    2. 2

      In a food processor, blend the soaked dried chilies, fresh red chilies, shallots, garlic, ginger, galangal, lemongrass, and toasted belacan into a smooth paste, adding a splash of water if needed.

    3. 3

      Heat the oil in a saucepan over medium heat and fry the spice paste, stirring frequently, until fragrant and the oil separates, 8 to 10 minutes.

    4. 4

      Stir in the coconut milk, palm sugar, salt, tamarind paste, and water. Simmer gently, stirring occasionally, until the sauce thickens slightly, 10 to 12 minutes.

    5. 5

      Remove the sauce from the heat and let cool to room temperature. Reserve half for basting and combine the other half with the chicken in a bowl or bag.

    6. 6

      Cover and marinate the chicken in the refrigerator for at least 3 hours, or overnight for deeper flavor.

    7. 7

      Light a charcoal grill and let the coals burn down to a medium-hot, even glow with a light coating of ash.

    8. 8

      Remove the chicken from the marinade and place skin-side down on the grill grate over indirect medium heat.

    9. 9

      Grill the chicken, turning occasionally and basting generously with the reserved sauce every few minutes, until the internal temperature reaches 165°F and the exterior is charred and sticky, 35 to 40 minutes.

    10. 10

      Transfer the chicken to a platter and rest for 5 minutes before serving with steamed rice.