Malaysian coconut-chili marinated roast chicken finished with a fragrant herb butter baste.
Ayam percik is a beloved dish from Malaysia's east coast, chicken grilled or roasted with a rich coconut-chili sauce (percik) brushed on repeatedly until it forms a sticky, deeply flavored glaze. This version finishes the classic percik-marinated chicken with an additional herb butter baste, adding richness and a fresh aromatic layer to the traditionally spiced dish. The technique for good ayam percik is building the percik sauce properly -- a blended paste of chilies, shallots, garlic, and lemongrass fried until fragrant, then simmered with coconut milk until it thickens into a rich, clingy sauce -- and basting the chicken with it repeatedly during roasting so a real glaze builds up layer by layer rather than being applied once. Finishing with herb butter in the last few minutes adds a rounder richness that plays well against the sauce's chili heat. Served with rice and a simple cucumber salad, ayam percik is festive, special-occasion Malaysian cooking, often made for gatherings and celebrations along Malaysia's east coast.
Serves 3
Blend shallots, garlic, soaked dried chilies, and lemongrass into a smooth paste.
Heat oil in a pan and fry the paste until fragrant, about 6-8 minutes. Add coconut milk, tamarind paste, palm sugar, and salt. Simmer 10-12 minutes until thickened.
Coat chicken thighs with half the percik sauce and marinate at least 1 hour, ideally longer.
Preheat oven to 200°C (400°F).
Roast chicken on a rack for 30 minutes, basting with remaining percik sauce every 10 minutes.
Mix softened butter with cilantro and chives. In the last 5 minutes of roasting, brush chicken with the herb butter, then continue roasting until the internal temperature reaches 74°C (165°F) and the glaze is deeply caramelized.
Fry the percik paste until fragrant and the raw chili smell disappears -- rushing this step leaves the sauce tasting sharp.
Baste in multiple rounds during roasting for a properly built-up, sticky glaze rather than a single thin coating.
Add the herb butter finish only in the final minutes so it doesn't burn or break the sauce.
Grill over charcoal instead of roasting for a smokier, more traditional flavor.
Skip the herb butter for a more classic, traditional ayam percik.
Use chicken drumsticks or a whole spatchcocked chicken, adjusting cook time accordingly.
Refrigerate up to 3 days. Reheat in a 180°C (350°F) oven to help retain some texture rather than using a microwave.
Ayam percik originates from Malaysia's east coast states, particularly Kelantan and Terengganu, traditionally grilled over charcoal and basted repeatedly with a rich coconut-chili sauce during festive occasions.
Yes, grilling over indirect medium heat, basting frequently, is the traditional method and gives extra smoky flavor.
Fresh red chilies work as a substitute, though dried chilies give a deeper, more complex flavor to the percik paste.
Simmer it longer to reduce and thicken before using it as a marinade and baste -- it should coat the back of a spoon.
Per serving (349g / 12.3 oz) · 3 servings total
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