Spicy Malaysian Ayam Percik with Lemongrass and Turmeric
A deliciously spiced grilled chicken in aromatic coconut sauce.
Discover the exotic flavors of Malaysia with this spicy, aromatic, and smoky grilled chicken that is sure to tantalize your taste buds.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Chicken Marinade
For the Coconut Sauce
For the Garnish
Preparation
Marinating the Chicken
Combine Marinade Ingredients
In a large bowl, combine minced lemongrass, garlic, ginger, turmeric powder, chili powder, vegetable oil, salt, and pepper.
Use fresh turmeric if available for a more vibrant taste.
Coat the Chicken
Add chicken pieces to the marinade, ensuring each piece is well coated.
Chill
Cover and refrigerate for at least 1 hour, or overnight for best results.
Marinate overnight for maximum flavor.
Preparing the Coconut Sauce
Combine Sauce Ingredients
In a saucepan, combine coconut milk, turmeric powder, chili powder, brown sugar, tamarind paste, and salt.
Simmer
Simmer on low heat for about 10 minutes, stirring frequently until the sauce thickens slightly.
Do not let the coconut sauce boil, as it can curdle.
Set Aside
Remove from heat and set aside for final basting and serving.
Cooking Process
Grilling the Chicken
Preheat the grill to medium-high heat and place marinated chicken pieces skin-side down. Grill for 5-7 minutes on each side or until cooked through.
Basting with Sauce
During the last few minutes of grilling, baste the chicken generously with the prepared coconut sauce for additional flavor.
Final Basting
Remove from grill, and baste once more with the sauce before serving.
Plating & Serving
Spicy Malaysian Ayam Percik with Lemongrass and Turmeric
Spicy Malaysian Ayam Percik with Lemongrass and Turmeric
Plating & Serving
Arrange grilled chicken pieces on a platter, drizzle with a bit more coconut sauce, and garnish with fresh cilantro and sliced red chili.