Ayam Percik
Discover this authentic Malaysian Ayam Percik recipe — a quick and easy dish that's an impressive dish that showcases your cooking skills. Made with chicken thighs, challots, ginger and 10 more fresh ingredients, this recipe guides you through 6 detailed steps to create a truly memorable meal. Ready in about 20 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this malaysian classic is sure to impress.
20
Prep Time (min)
10
Cook Time (min)
4
servings
430
Calories/serving
Hard
Difficulty
Ingredients
- 6 Chicken Thighs
- 16 Challots
- 1 Ginger
- 6 Garlic Clove
- 8 Cayenne Pepper
- 2 tbs Turmeric
- 1 Cumin
- 1 Coriander
- 1 Fennel
- 2 tbs Tamarind Paste
- 1 can Coconut Milk
- 1 tsp Sugar
- 1 cup Water
Instructions
6 steps · ~101 minutes total
Step 1
In a blender, add the ingredients for the spice paste and blend until smooth.
3 minutesLet hot mixtures cool slightly before blending to avoid pressure buildup.Step 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.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 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.
25 minutesFor best results, marinate in the refrigerator for at least 30 minutes.Step 4
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days. Preheat the oven to 425 F.
30 minutesFor best results, marinate in the refrigerator for at least 30 minutes.Step 5
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.
25 minutesFor best results, marinate in the refrigerator for at least 30 minutes.Step 6
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).
10 minutesResting allows juices to redistribute for a more flavorful result.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your malaysian meal with these perfect pairings:
About This Dish
Ayam Percik is a beloved dish from Malaysian cuisine, originating in Malaysia. With a total preparation time of about 30 minutes, it's a quick and easy option for any day of the week.
Malaysian cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 13 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Ayam Percik is a traditional Malaysian grilled chicken dish, marinated in a rich and aromatic coconut milk and spice blend, then grilled to perfection.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
