AYAM PERCIK – Spicy Barbequed Chicken


AYAM PERCIK – Spicy Barbequed Chicken
Servings: 4


4 Tegel whole chicken legs, skin on

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

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

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2011)
Recipe ID: 100837


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

Malaysia - Kota Bharu


Make cuts in the skin and meat of the 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 on other side. While this is happening make the sauce.

SAUCE: Chop the spice paste ingredients (shallots, chillies, 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 by roasting at 250 C for 30 minutes, or until cooked through. Baste a few times with more sauce as it cooks or bring remaining sauce to simmer in pot and serve alongside chicken when cooked.


Braised Dishes
World Kitchen Series 4

Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In