Main Course · Dinner · Asian ·

Spicy Malaysian Ayam Percik with Lemongrass and Turmeric

Name: Spicy Malaysian Ayam Percik with Lemongrass and Turmeric
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Chicken pieces, 1 kg (legs and thighs preferred); Lemongrass, 2 stalks, minced; Garlic, 5 cloves, minced; Ginger, 2 inches, grated; Turmeric powder, 1 tbsp; Chili powder, 2 tsp; Vegetable oil, 2 tbsp; Salt and pepper, to taste; Coconut milk, 1½ cups; Turmeric powder, 2 tsp; Chili powder, 1 tsp; Brown sugar, 1 tbsp; Tamarind paste, 2 tbsp; Salt, to taste; Fresh cilantro leaves; Sliced red chili

Discover the exotic flavors of Malaysia with this spicy, aromatic, and smoky grilled chicken that is sure to tantalize your taste buds.

4.9(970 reviews)

·By Ethan Brooks·October 9, 2025

Spicy Malaysian Ayam Percik with Lemongrass and Turmeric — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken Marinade

For the Coconut Sauce

For the Garnish

Nutrition

Per serving

Calories: 812 kcal
Protein: 47.25 g
Carbs: 14.5 g
Fat: 63.5 g
Fiber: 0.75 g

Whole recipe

Total

Calories: 3248 kcal
Protein: 189 g
Carbs: 58 g
Fat: 254 g
Fiber: 3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken pieces 1 kg (legs and thighs preferred)	2150	180	0	156	0
Lemongrass 2 stalks, minced	5	0	1	0	0
Garlic 5 cloves, minced	20	1	5	0	0
Ginger 2 inches, grated	10	0	2	0	0
Turmeric powder 1 tbsp	24	1	4	1	1
Chili powder 2 tsp	16	0	3	1	1
Vegetable oil 2 tbsp	240	0	0	27	0
Coconut milk 1½ cups	660	6	14	68	1
Turmeric powder 2 tsp	16	0	3	1	1
Chili powder 1 tsp	8	0	1	0	0
Brown sugar 1 tbsp	52	0	14	0	0
Tamarind paste 2 tbsp	40	1	10	0	0
Salt to taste	0	0	0	0	0
Fresh cilantro leaves	1	0	0	0	0
Sliced red chili	6	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine Marinade Ingredients
In a large bowl, combine minced lemongrass, garlic, ginger, turmeric powder, chili powder, vegetable oil, salt, and pepper.
Tip: Use fresh turmeric if available for a more vibrant taste.
2
Coat the Chicken
Add chicken pieces to the marinade, ensuring each piece is well coated.
3
Chill
Cover and refrigerate for at least 1 hour, or overnight for best results.
Tip: Marinate overnight for maximum flavor.

Preparing the Coconut Sauce

1
Combine Sauce Ingredients
In a saucepan, combine coconut milk, turmeric powder, chili powder, brown sugar, tamarind paste, and salt.
2
Simmer
Simmer on low heat for about 10 minutes, stirring frequently until the sauce thickens slightly.
Tip: Do not let the coconut sauce boil, as it can curdle.
3
Set Aside
Remove from heat and set aside for final basting and serving.

How to Make Spicy Malaysian Ayam Percik with Lemongrass and Turmeric

Total time: 2 h 20 min · Yields 4 servings

1
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.
2
Basting with Sauce
During the last few minutes of grilling, baste the chicken generously with the prepared coconut sauce for additional flavor.
3
Final Basting
Remove from grill, and baste once more with the sauce before serving.