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Ayam Percik – Spicy Barbequed Chicken

Recipe by Nici Wickes from World Kitchen

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This beautifully seasoned chicken is very popular and sold at roadside food stalls all over the state of Kelantan, Malaysia. A great recipe for the BBQ or for the indoor kitchen!

Serves 4

Ingredients

4 whole chicken legs, bone in, skin on, excess fat trimmed

Marinade

1 thumb-sized piece fresh ginger
2 red chilli, de-seeded
3 shallots
1 tsp salt

Sauce

5 shallots
2 fresh red chillies – de-seeded
1 inch fresh ginger
1 tb sugar (palm or brown)
1 tb tamarind paste
1 tb cooking oil
300mls coconut milk

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Method

Make cuts in skin and meat of chicken. Set aside.
Grind marinade ingredients into a paste and rub into chicken. Put on a rack and grill under high heat (or on a BBQ) until the skin is charred in places, turn and repeat in other side. While this is happening make the sauce.
Chop the spice paste ingredients (shallots, chilli, ginger, sugar, tamarind) and blend finely in a mortar and pestle (or food processor). Heat oil in a pot and fry the spice paste for 3-4 minutes until fragrant. Add coconut milk and simmer, stirring, until reduced by half. Season with salt and cook for 5-7 minutes until sauce thickens.
Coat each piece of grilled chicken in the sauce and then finish cooking it by roasting at 250 C for 30 minutes, or until cooked through. Baste a few times with more sauce as it cooks if you can be bothered or bring remaining sauce to simmer in pot and serve alongside chicken when cooked.

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