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http://www.lifestylefood.com.au/recipes/16658/ayam-percik-spicy-barbequed-chicken

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Ayam Percik – Spicy Barbequed Chicken

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!

Ingredients

  • Marinade

  • Sauce

Method

  • 1.

    Make cuts in skin and meat of chicken. Set aside.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Ayam Percik – Spicy Barbequed Chicken.

 
 

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