Malaysian Ayam Percik-Style Roast Chicken with Herb Butter

About This Recipe

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.

Ingredients

Serves 3

• 6bone-in chicken thighs
• 6shallots
• 4 clovesgarlic
• 4dried chilies(soaked in warm water)
• 2 stalkslemongrass(chopped)
• 1 cupcoconut milk
• 1 tbsptamarind paste
• 1 tbsppalm sugar
• 1 tspsalt
• 2 tbspoil
• 3 tbspbutter(softened)
• 2 tbspchopped fresh cilantro
• 1 tbspchopped fresh chives

Instructions

1. 1

   Make the percik paste

   Blend shallots, garlic, soaked dried chilies, and lemongrass into a smooth paste.

2. 2

   Cook the percik sauce

   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.

3. 3

   Marinate the chicken

   Coat chicken thighs with half the percik sauce and marinate at least 1 hour, ideally longer.

4. 4

   Preheat the oven

   Preheat oven to 200°C (400°F).

5. 5

   Roast and baste

   Roast chicken on a rack for 30 minutes, basting with remaining percik sauce every 10 minutes.

6. 6

   Finish with herb butter

   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.

Variations

• •

  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.

Storage

Refrigerate up to 3 days. Reheat in a 180°C (350°F) oven to help retain some texture rather than using a microwave.

Frequently Asked Questions