I enjoy Malay food but most of the time I don’t exactly know the name of the food. I first came to know this Ayam Percik from a friend who posted the recipe. This chicken is so delicious and I like that it’s easy to bake or grill. Normally this Ayam Percik is grilled over a low charcoal fire. I used chicken drumsticks and marinated with half of the coconut sauce overnight and it took about 40 minutes to bake.
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Ayam Percik: Coconut Spiced Chicken
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Omnivore, Halal
Description
Succulent Malay chicken baked to perfection in a fragrant coconut sauce. Tender and flavorful, this dish is a taste of Southeast Asia.
Ingredients
- 4 Chicken drumsticks (2 lbs) Chicken drumsticks
- 5 stalks Lemongrass, white part only, chopped
- 2 oz (80 g) Shallots, chopped
- 4 cloves Garlic
- 3 tsp Fresh Turmeric powder
- 1 oz (20 g) Fresh Ginger, skinned & chopped
- 4 Red chillies Red chillies
- 4 oz (120 g) Coconut milk
- 3 tbsp Olive oil
- 1 tbsp Salt
- 1.5 tbsp Sugar
- 1 tsp Fish sauce
Instructions
- Combine the lemongrass (tough outer layers removed, tender part minced), shallots, garlic, turmeric, ginger, and red chillies in a food processor or mortar and pestle. Grind into a smooth paste, adding a splash of olive oil if needed to help it come together.
- Score the chicken drumsticks with 2-3 shallow cuts on each side. This allows the marinade to penetrate deeply.
- Rub the spice paste generously all over the drumsticks, working it into the cuts. Place them in a covered container or zip-lock bag, pour in the coconut milk, and turn to coat. Refrigerate overnight, or for at least 4 hours.
- Preheat the oven to 355°F. Line a baking sheet with aluminum foil and place a wire rack on top if you have one. Arrange the drumsticks on the rack or directly on the foil, shaking off excess marinade. Reserve the remaining marinade in a small saucepan.
- Bring the reserved marinade to a brief boil, then reduce to low heat and keep it warm for basting.
- Bake for 20 minutes, then remove the pan and brush each drumstick with the warm marinade. Flip the pieces and brush the other side. Return to the oven.
- Repeat the basting and flipping every 10 minutes for the remaining 20 minutes of cooking. The total bake time is about 40 minutes. The chicken is done when it reaches 175°F at the thickest part near the bone and the skin has dark, caramelized patches.
- For extra char, switch the oven to broil for the last 2 minutes, watching closely to avoid burning. Serve with steamed rice and lime wedges.
Notes
- To intensify the flavor, marinate the chicken for up to 24 hours.
- For a spicier dish, add more red chilies or use a spicier variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 drumstick
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What makes ayam percik different from regular grilled chicken?
Ayam percik is a Malaysian dish where the chicken is basted repeatedly with a rich coconut and spice sauce while grilling. This builds up layers of caramelized, spiced coconut on the surface. 
Can I use chicken thighs instead of a whole chicken?
Bone in, skin on thighs are a great option and actually easier to manage on the grill. They stay moist and cook more evenly than a whole butterflied bird.
What spices go into the coconut basting sauce?
The sauce typically includes lemongrass, galangal, turmeric, chili, and shallots blended with coconut milk. These are cooked down until slightly thickened before being brushed onto the chicken during grilling.
Happy to hear that, Sara.
Enjoy your meal :)
Just made the marinade and stuck it in the fridge with the chicken…can’t wait until tomorrow to taste this! Even without cooking it smells so good. :)
I made something like this a few weeks ago, such good favors, I’ll have to keep this and fine tune my version next time I make it… Turmeric is what I needed :)