Malaysian·non-vegetarian·medium

Ayam Percik

Name: Ayam Percik
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 6 Chicken Thighs; 16 Challots; 1 1/2 Ginger; 6 Garlic Clove; 8 Cayenne Pepper; 2 tbs Turmeric; 1 1/2 Cumin; 1 1/2 Coriander; 1 1/2 Fennel; 2 tbs Tamarind Paste; 1 can Coconut Milk; 1 tsp Sugar; 1 cup Water

Hey there cooking enthusiasts! Today I'm gonna show you how to make a delicious Ayam Percik that will transport your taste buds to Malaysia. So, blend those shallots, ginger, garlic, and spices for the paste. Fun fact: once, I accidentally added double the cayenne pepper and almost set my mouth on fire! Remember, a little goes a long way with spicy stuff. Pro tip: If your paste gets too dry, add a bit of water or oil. Trust me, you don't want a burnt paste disaster on your hands. Been there, done that! Once you've got that fragrant paste sizzling in the pan, don't forget to adjust the heat if needed. My advice? Keep an eye on it like it's the juiciest gossip in town – you don't want it to burn. Oh, and here's a secret: let the marinade sit for a bit before grilling the chicken. It's like marinating your chicken in a spa – the flavors will thank you later! Get ready to wow your friends and family with this flavorful dish. Happy cooking, folks!

70 min(prep 30 + cook 40)

4 servings

350 kcal

4.5

Ingredients

Nutrition

350 kcalper serving

Protein28g44%

Carbs10g16%

Fat22g35%

Fiber1g2%

Sugar2g3%

Directions

1
In a blender, add the ingredients for the spice paste and blend until smooth.
2
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.
3
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.
4
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
5
Preheat the oven to 425 F.
6
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.
7
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).

#Ayam Percik ingredients #barbecue chicken Malaysian style #easy Ayam Percik #Malaysian grilled chicken #chicken #malaysian #spicy chicken marinate #flavorful chicken recipes #Ayam Percik recipe #traditional Malaysian cuisine

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!