Asian-Inspired

Spiced Coconut Chicken (Ayam Percik)

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.

Spiced Coconut Chicken (Ayam Percik)

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)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spiced Coconut Chicken (Ayam Percik)

Spiced Coconut Chicken (Ayam Percik)


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

Ingredients

Scale
  • 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

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
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

GET THE LATEST RECIPES

Sign Up TO RECEIVE AWESOME RECIPES
RIGHT IN YOUR INBOX

close
cropped-ultimate-slow-cooker-pot-roast-1.jpg

NEED SOME COOKING IDEAS?

We focus on practical recipes with everyday ingredients. Sign up to get notified of the latest recipes!

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.

3 Comments

  • Reply
    Fiendy
    September 28, 2013 at 10:34 PM

    Very happy tastebuds! I was already a big fan of coconut milk and lemongrass, so having a recipe featuring both is pleasing. I like the fiery kick of the chili powder and ginger too!

  • Reply
    Nilu A
    August 21, 2013 at 1:27 AM

    Looks soo yummy… A perfect meal with some cumin rice dear.. Great clicks too 🙂

  • Reply
    Navaneetham Krishnan
    August 20, 2013 at 8:32 PM

    Asian dishes!!!, my all time fav. I seldom buy from road side and hawkers stalls, afraid it may upset my tummy. But do try those in restaurants. Its an amazing dish with those flavors I will jump high up for.

  • Leave a Reply

    Recipe rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Pin
    Share
    Yum
    Email