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.