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Ayam Percik is a dish known for its tender, juicy chicken coated in a luscious, aromatic coconut based sauce, this dish is a feast for the senses.
Whether served at street food stalls, family dinners, or festive gatherings, Ayam Percik captures the heart of Malaysia’s culinary heritage, blending traditional spices with the art of grilling.
Its bold, smoky aroma is enough to make anyone’s mouth water, offering a taste experience that is as vibrant as the culture it represents.
What Is Ayam Percik?
Ayam Percik translates to “sprinkled chicken,” referring to the technique of basting the chicken with a flavourful marinade while it grills over an open flame.
The result is chicken that is beautifully charred on the outside, tender on the inside, and infused with a harmonious blend of spices and creamy coconut milk.
This dish is a staple in Malaysia, particularly in the north eastern state of Kelantan, where its unique preparation style is a point of local pride.
Ayam Percik is often enjoyed as part of a larger meal, accompanied by fragrant rice and side dishes such as fresh salads or sambals (spicy condiments). It’s not just a dish, it’s an experience, with its smoky, sweet, and slightly spicy flavours leaving a lasting impression on anyone lucky enough to try it.
Ingredients and Taste
The magic of Ayam Percik lies in its marinade and sauce, which combine to create its signature flavour. The marinade typically includes garlic, ginger, shallots, and a medley of spices such as turmeric, cumin, and coriander.
These ingredients are blended with coconut milk, which not only tenderizes the chicken but also infuses it with a rich, creamy depth.
Once marinated, the chicken is grilled over a charcoal flame, with the remaining sauce generously basted over it throughout the cooking process.
This ensures the chicken is perfectly caramelized, with a smoky char that balances the sweetness of the coconut milk. Some versions include a touch of tamarind or lime juice, adding a subtle tang to offset the creaminess.
The result is a dish that is bold yet comforting, with layers of flavour that unfold with every bite. The tender chicken absorbs the marinade beautifully, while the smoky, slightly sweet glaze elevates it to a whole new level. It’s a dish that perfectly captures the essence of Malaysian cooking; complex, harmonious, and utterly delicious.
A Taste of History
Ayam Percik is deeply rooted in Malaysia’s culinary traditions, particularly in Kelantan, where it’s believed to have originated. Historically, the dish was a highlight at festive events and communal gatherings, prepared in large quantities to feed families and guests.
Its preparation often involved grilling over open flames, a method that brought people together to cook, share stories, and celebrate.
The influence of trade and migration also played a role in shaping Ayam Percik’s distinctive flavours. The use of coconut milk and spices reflects the region’s connections to both Indian and Southeast Asian cuisines, while the grilling technique speaks to Malaysia’s love for smoky, charred dishes.
Ayam Percik (Grilled Spiced Chicken) Recipe
Serves: 4 people
Ingredients:
For the Chicken Marinade:
- 1 whole chicken (about 1.5kg), cut into 4 pieces
- 2 tbsp tamarind paste, mixed with 3 tbsp water
- 4 garlic cloves, minced
- 1 thumb sized piece of ginger, grated
- 2 tbsp turmeric powder
- 2 tsp ground coriander
- 1 tbsp chili powder (adjust to taste)
- 1 tsp salt
- 2 tbsp cooking oil
For the Sauce:
- 200ml coconut milk
- 2 tbsp palm sugar (or brown sugar)
- 2 tbsp tamarind paste
- 2 shallots, finely minced
- 1 stalk lemongrass, bruised
- 1 tsp chili paste (optional for extra heat)
- ½ tsp salt
Directions
To begin, prepare the marinade. In a large mixing bowl, combine tamarind water, minced garlic, grated ginger, turmeric powder, ground coriander, chili powder, salt, and cooking oil. Mix well until it forms a fragrant paste. Massage this marinade thoroughly onto the chicken pieces, ensuring even coverage. Cover and refrigerate for at least 2 hours, or ideally overnight, to infuse the chicken with robust flavours.
While the chicken marinates, prepare the sauce. Heat a small saucepan over medium heat and add a teaspoon of oil. Sauté the minced shallots and bruised lemongrass until aromatic. Stir in the chili paste (if using) and cook for 1–2 minutes to release its flavours.
Add the coconut milk, tamarind paste, palm sugar, and salt to the saucepan. Stir well to combine. Let the mixture simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Adjust the seasoning to taste, balancing the sweetness, saltiness, and tanginess. Set the sauce aside to cool.
Preheat your grill or oven to 200°C (400°F). If using an oven, line a baking sheet with foil and place a wire rack on top. Lightly oil the rack to prevent sticking. This setup will help replicate the smoky char traditionally achieved over open flames.
Remove the chicken from the marinade and let it sit at room temperature for 15 minutes to ensure even cooking. Place the chicken pieces on the grill or prepared rack. Reserve any remaining marinade for basting.
Grill the chicken for 15–20 minutes on one side, then flip and grill for another 15–20 minutes. Baste the chicken generously with the reserved marinade as it cooks to enhance the flavour and retain moisture. If using an oven, roast for 35–40 minutes, turning and basting halfway through.
Brush the prepared coconut sauce generously onto the chicken during the final 5–10 minutes of grilling or roasting. This step caramelizes the sauce, creating the signature glossy and aromatic coating. Ensure the chicken is fully cooked by checking that the juices run clear when pierced.
Serve the Ayam Percik hot, garnished with fresh coriander or finely sliced red chilies for a vibrant touch. Pair it with steamed rice, cucumber slices, and sambal belacan for a traditional Malaysian meal. For an authentic presentation, serve on banana leaves for a rustic and aromatic experience.
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