Ayam percik (grilled chicken with coconut-chilli sauce)

A Kelantanese grilled chicken, brushed repeatedly with a thick, spicy coconut sauce during roasting, so a thick, caramelised spice layer forms. A favourite of Ramadan evening markets.

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Method

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1. Rub the chicken with the turmeric and salt, and refrigerate for at least 2 hours. ⏱ Timer: 2 h
2. Blend the spice paste ingredients with a little water into a smooth paste.
3. Fry the paste in the oil for 5 minutes, add the coconut milk, lemongrass, tamarind juice and sugar, and simmer, stirring, over low heat for 15-20 minutes, until a thick, spreadable sauce forms. Season with salt. ⏱ Timer: 5 min
4. Brush the chicken with a third of the sauce, and roast in a 200°C oven for 25 minutes. ⏱ Timer: 25 min
5. Remove, brush generously with the sauce, and grill or broil for a further 10-15 minutes, brushing twice more, until the sauce has caramelised and browned in places. ⏱ Timer: 10 min
6. Serve with the remaining sauce and rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Candlenuts thicken the sauce; macadamia or cashew nuts can substitute.
• Even better over charcoal, but watch the sugar so it doesn't burn.

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More southeast asian ideas

• Soto ayam (turmeric chicken soup)
• Sotanghon soup (chicken glass noodle soup)
• Gai yang (grilled lemongrass chicken)
• Gai pad met mamuang (cashew chicken)
• Gà xào sả ớt (lemongrass-chilli stir-fried chicken)
• Chicken adobo (braised chicken in vinegar and soy sauce)
• Chicken inasal (lemongrass-vinegar grilled chicken with annatto oil)

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