Grilled Chicken

A regional variation of Ayam Panggang Percik from Kelantan, often characterized by a slightly sweeter and tangier profile, sometimes incorporating ingredients like belacan (shrimp paste) for added umami.

Chicken pieces (bone-in) · Coconut milk · Lemongrass, finely chopped · Tamarind paste

A classic Malaysian grilled chicken dish marinated in a rich, aromatic spice paste and coconut milk, then grilled to perfection. The 'percik' refers to the splashing or drizzling of the marinade during grilling, creating a flavorful, slightly charred exterior.

Chicken pieces (thighs and drumsticks) · Coconut milk · Lemongrass, bruised · Tamarind paste

A classic and authentic Ayam Percik from the state of Terengganu, featuring chicken marinated and grilled with a rich, spicy, and slightly sweet coconut milk-based sauce. The sauce is traditionally made from scratch with a blend of chilies, lemongrass, galangal, and tamarind, then generously basted onto the chicken during grilling.

Chicken pieces (thighs and drumsticks) · Coconut milk (thick) · Dried chilies · Shallots

A regional variation of Ayam Percik, often featuring a slightly different spice blend and a richer, more intense sauce, sometimes incorporating ground nuts for added texture and depth. This version leans towards the Negeri Sembilan style.

Chicken pieces (thighs and drumsticks) · Thick coconut milk · Lemongrass stalks · Galangal

A simplified version of Ayam Percik Kelantan, using pre-made chili paste and fewer aromatics for a quicker preparation without compromising too much on flavor.

Chicken pieces (thighs and drumsticks) · Coconut milk · Pre-made chili paste (sambal tumis) · Lemongrass

A classic Kelantanese dish featuring chicken marinated and grilled with a rich, spicy, and slightly sweet coconut milk-based sauce. The chicken is typically grilled over charcoal, giving it a smoky char and tender interior.

Chicken pieces (thighs and drumsticks) · Coconut milk · Lemongrass stalks · Galangal