Entree: Malaysia – Kuala Lumpur – Ayam Percik (Grilled or roasted marinated chicken finished with a spicy-sweet coconut basting sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 1 1/2 cups (360 ml) coconut milk
- 6 shallots, roughly chopped
- 6 cloves garlic
- 2 stalks lemongrass, white parts only, chopped
- 2 tbsp (30 ml) tamarind paste
- 2 tbsp (30 ml) palm sugar or brown sugar
- 1 tbsp (15 ml) ground turmeric or 2 in (5 cm) fresh turmeric, peeled and chopped
- 2 in (5 cm) fresh galangal or ginger, peeled and chopped
- 3 bird’s eye chilies or 1–2 red chilies, seeded if desired
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) salt, adjust to taste
- 2 tbsp (30 ml) vegetable oil for searing
- 1/2 cup (120 ml) extra coconut milk reserved for basting
- 6 kaffir lime leaves (optional)
- 1 tbsp (15 ml) fresh lime juice
- Fresh cilantro or sliced cucumber, for serving

Instructions

1. Combine shallots, garlic, lemongrass, turmeric, galangal (or ginger), chilies, ground coriander, tamarind paste, palm sugar, salt, and 1 1/2 cups (360 ml) coconut milk in a blender; blend to a smooth paste.
2. Place chicken in a bowl or zip-top bag, pour half the blended marinade over the chicken, and massage to coat. Reserve the remaining blended marinade and the 1/2 cup (120 ml) extra coconut milk for basting. Marinate at least 2 hours, preferably overnight in the refrigerator.
3. Preheat oven to 400°F (200°C). Heat 2 tbsp (30 ml) vegetable oil in a large ovenproof skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden, 4–5 minutes; flip and sear the other side 2–3 minutes.
4. Transfer the skillet to the oven and roast 20–25 minutes until chicken is nearly cooked through (internal temperature 160°F / 71°C). Meanwhile, pour reserved marinade into a small saucepan, add reserved 1/2 cup (120 ml) coconut milk and kaffir lime leaves if using, and simmer gently for 8–10 minutes to reduce and thicken.
5. Remove chicken from oven and brush generously with the reduced basting sauce. Return to oven or a hot grill and broil/grill 3–5 minutes, turning and basting once more, until sauce is glossy and chicken reaches 165°F (74°C).
6. Finish with 1 tbsp (15 ml) lime juice, let rest 5 minutes, then serve with steamed rice and garnish with cilantro or cucumber slices.