Spiced Coconut Chicken (Ayam Percik)

This spicy dish is another common specialty made popular by roadside and hawker stalls in Malaysia. The traditional way of making this is by clamping the chicken in between bamboo skewers and barbecuing it over a charcoal fire. Ayam translated is chicken, and percik literally means to be splashed, sprinkled or drizzled.  Basically this means the chicken is constantly basted with a spicy coconut milk gravy during the cooking process to keep it moist and full of flavor.

For those at home, the chicken is first marinated, seared over high heat then baked with constant basting until it is done. The result is a sweet and tender, spicy chicken packed with flavor. Serve over a bed of white rice and enjoy.

Spiced Coconut Chicken (Ayam Percik)

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• Author: The Cooking Jar
• Yield: 2 1x

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Ingredients

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• 2 boneless chicken breasts

Spice paste:

• 2 shallots, chopped
• 1/2 teaspoon ginger, minced
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 1 teaspoon lemongrass, minced
• 1 tablespoon coconut milk
• 1 tablespoon tamarind juice
• Salt to taste

Marinade:

• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1 teaspoon sugar
• Salt to taste

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Instructions

1. Cut several slits along the chicken breasts and marinate in a ziploc bag in the refrigerator for at least 2 hours
2. Blend the spice paste ingredients
3. Over medium high heat, sear the chicken breasts on both sides in some oil until browned
4. Line a baking sheet with some foil and arrange the chicken breasts on it
5. Coat the meat with the spice paste and bake at 350 degrees F for 45 minutes, brushing the chicken with the spice paste every 10 minutes
6. Dish and serve hot