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Ayam Percik: Coconut Spiced Chicken

Ayam Percik: Coconut Spiced Chicken

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A delicious recipe for Malay chicken that can be cooked or baked. The coconut sauce is used to tenderize and make the chicken succulent and flavorful.
By Ann Low

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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.

Ayam Percik: Coconut Spiced Chicken
 
Delicious Malay chicken that can either be cooked or baked. The coconut sauce tenderizes and makes the chicken so succulent and flavorful.
Author:
Recipe Type: Main
Cuisine: Malay
Ingredients
  • 4 Chicken drumsticks (about 1kg)
Marinade:
  • 5 stalks Lemongrass, white part only, chopped
  • 80g Shallots, chopped
  • 4 cloves Garlic
  • 3tsp Fresh Turmeric powder
  • 20g Fresh Ginger, skinned & chopped
  • 4 Red chillies (also added extra 1 tbsp chilli paste - optional)
  • 120g Coconut milk
  • 3 tbsp Olive oil
  • 1 tbsp Salt (I used ½ tbsp)
  • 1.5 tbsp Sugar
  • 1 tsp Fish sauce
Instructions
  1. Grind the marinade into paste.
  2. Rub through the marinade on the chicken drumsticks and refrigerate overnight.
  3. Bake chicken drumsticks in 180C preheated oven for about 40 minutes or until cooked through.
  4. Turn the drumsticks and brush with marinade every 10 minutes.
Notes
I used half of the marinade on the chicken meat. Keep the remaining marinade in a separate bowl for brushing during the process of baking

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