How to Prepare Award-winning Grilled Chicken in Spicy Percik Sauce (Ayam Percik)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, grilled chicken in spicy percik sauce (ayam percik). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Grilled Chicken in Spicy Percik Sauce (Ayam Percik) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Grilled Chicken in Spicy Percik Sauce (Ayam Percik) is something that I have loved my entire life.

While the bottom is cooking, baste the top half with the basting sauce. Ayam Percik, a Malaysian grilled or roasted chicken marinated in flavorful spices like turmeric, cumin & coriander along with lemongrass, coconut milk & tamarind. As the chicken is roasted, the marinade caramelizes on the meat lending a delicious coating that will blow your mind. College came quite suddenly for me.

To get started with this particular recipe, we have to first prepare a few components. You can have grilled chicken in spicy percik sauce (ayam percik) using 23 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Grilled Chicken in Spicy Percik Sauce (Ayam Percik):

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

These succulent chicken legs, baked in a sauce of coconut milk, lemongrass, red chile peppers, garlic and spices, are said to have originated in the state of Kelantan, in northeast Peninsular Malaysia. SPICY GRILLED CHICKEN / AYAM PERCIK This is a popular Malay BBQ or oven grilled chicken. There are many variations of ayam percik but traditionally this recipe hails from the east coast region of Malaysia which is white in color, mine was yellowish, I added some turmeric roots and made it more spicier by adding more chilies. The recipe ~ I had searched through many ayam percik (a very popular Malaysian chicken roast) recipes and found many ways in which to prepare the chicken for the grill.

Steps to make Grilled Chicken in Spicy Percik Sauce (Ayam Percik):

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 are many variations of ayam percik but traditionally this recipe hails from the east coast region of Malaysia which is white in color, mine was yellowish, I added some turmeric roots and made it more spicier by adding more chilies. The recipe ~ I had searched through many ayam percik (a very popular Malaysian chicken roast) recipes and found many ways in which to prepare the chicken for the grill. But the ingredients were more or less similar. (I added fish sauce though). Then add coconut milk and stir until the sauce thickens. Put a few dashes of the thick coconut sauce on the chicken that is being grilled or barbequed.

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