Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, grilled chicken in spicy percik sauce (ayam percik). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Grilled Chicken in Spicy Percik Sauce (Ayam Percik). Percik means more or less basting and this is quite a popular dish at Malaysian Night Markets. While this is another one that is better cooked on a charcoal grill, you can use your stove.
Grilled Chicken in Spicy Percik Sauce (Ayam Percik) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Grilled Chicken in Spicy Percik Sauce (Ayam Percik) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook grilled chicken in spicy percik sauce (ayam percik) using 23 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Grilled Chicken in Spicy Percik Sauce (Ayam Percik):
- Make ready 2 pc Whole Chicken Leg (deboned)
- Make ready 2 pc Chicken Breast
- Prepare Marinade Paste;
- Prepare 50 g Shallots
- Take 30 g Garlic
- Get 20 g Ginger
- Get 20 g Galangal
- Get 10 pc Dried Chillies (rehydrate, deseeded)
- Get 1 Tbsp Sugar
- Prepare 1 tsp Salt
- Take 1 tsp Coriander Powder
- Take 1 tsp Cumin Powder
- Prepare 1 tsp Fennel Powder
- Make ready Marinade Pre-Sauce;
- Make ready 1/2 cup Sriracha Chilli Sauce
- Take 1/4 cup Ketchup
- Make ready 2 Tbsp Oyster Sauce
- Take 2 Tbsp Honey
- Take 2 Tbsp Lime Juice
- Prepare 1/4 cup Cooking Oil
- Prepare Basting Sauce;
- Prepare 1 cup Reserved Marinade
- Make ready 1 cup Coconut Milk
These succulent chicken legs, baked in a sauce of coconut milk, lemongrass, red chile peppers, garlic and spices, are said to have originated. Then place the seared chicken breasts on the rack of a roasting pan. There are many variations of ayam percik but traditionally this recipe hails from the east coast region of Malaysia which is white in color, mine was yellowish, I added some turmeric roots and made it more spicier by adding more chilies. The recipe ~ I had searched through many ayam percik (a very popular Malaysian chicken roast) recipes and found many ways in which to prepare the chicken for the grill.
Steps to make Grilled Chicken in Spicy Percik Sauce (Ayam Percik):
- MARINATING; Blend the marinade paste until fine. Then add it to the marinade pre-sauce and mix well. Reserve 1 cup of the Marinade and add it to 1 cup of coconut milk to make Basting Sauce. Marinate the chicken for 3 hours or overnight.
- GRILLING; Grease the grill with oil. Grill the chicken skin side down first, for 5 minutes; Do Not Move the Chicken, let it sit. While the bottom is cooking, baste the top half with the basting sauce. After 5 minutes, switch sides and baste the chicken. Cook the chicken for minimum 20 minutes.
- If there are any leftover Basting sauce, you can heat it, reduce the liquid and serve it as a sauce.
- NOTE; I'm using coconut charcoal briquettes. You have to wait until the entire brick turns white before grilling and this will take a long time. When it turns to white, break it apart and spread it around the pit.
But the ingredients were more or less similar. (I added fish sauce though). Then add coconut milk and stir until the sauce thickens. Put a few dashes of the thick coconut sauce on the chicken that is being grilled or barbequed. Serve Ayam Percik with rice, fragrant coconut gravy from grilled chicken and coriander as salad by the side. Since the heat is mild, 'Siok' with added chili padi in the gravy.
So that’s going to wrap this up with this special food grilled chicken in spicy percik sauce (ayam percik) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
