Ayam Panggang Percik (Traditional)
Hidangan tradisional · Malaysian
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.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (thighs and drumsticks)1 kg
- Coconut milk400 ml
- Lemongrass, bruised2 stalks
- Tamarind paste2 tbsp
- Saltto taste
- Black pepperto taste
- Dried chilies, soaked and deseeded10-15
- Shallots5-6
- Garlic cloves4-5
- Ginger1 inch piece
- Turmeric powder1 tsp
- Galangal, sliced1 inch piece
- Coriander powder1 tsp
- Cumin powder1 tsp
- Sugar1 tbsp
- Vegetable oil2 tbsp
Langkah
- 1
Prepare the spice paste: Blend dried chilies, shallots, garlic, ginger, turmeric powder, galangal, coriander powder, and cumin powder with a little water until smooth.
- 2
In a bowl, combine the spice paste, coconut milk, tamarind paste, bruised lemongrass, salt, and sugar. Mix well.
- 3
Add the chicken pieces to the marinade, ensuring they are well coated. Marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
- 4
Preheat your grill or oven to 200°C (400°F).
- 5
Remove chicken from marinade, reserving the marinade. Grill the chicken for about 15-20 minutes per side, basting frequently with the reserved marinade. Continue grilling until the chicken is cooked through and slightly charred.
- 6
Alternatively, bake the chicken in the preheated oven for 30-40 minutes, basting every 10 minutes, until cooked and slightly caramelized.
- 7
Serve hot, drizzled with any remaining marinade.
