Entree: Malaysia – Malay Peninsula – Ayam Percik (Grilled or roasted spatchcocked chicken in a spiced coconut-milk marinade with a caramelized chili-coconut glaze)

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 20 min

Cook 40 min

Additional 2 hrs

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, about 3.5 lb (1.6 kg), spatchcocked
- 1 cup (240 ml) thick coconut milk
- 1 cup (240 ml) thin coconut milk (for basting)
- 6 shallots, about 4 oz (115 g), peeled and chopped
- 6 cloves garlic, about 1.5 oz (45 g), peeled
- 2 tbsp (30 g) fresh ginger, peeled and chopped (about 2 inches (5 cm))
- 1 inch (2.5 cm) fresh galangal, peeled and chopped (optional), about 0.5 oz (15 g)
- 2 stalks lemongrass, white parts only, finely sliced
- 2 tsp (6 g) ground turmeric
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (6 g) salt, plus extra to taste
- 2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 2 tbsp (30 g) sambal oelek or red chili paste
- 2 tbsp (30 g) kerisik (toasted grated coconut paste) or toasted grated coconut
- 1 tbsp (15 ml) kecap manis or dark soy sauce (optional for deeper caramelization)
- Fresh lime wedges, for serving
- Fresh cilantro or daun kunyit (turmeric leaves) for garnish (optional)
- Neutral oil for brushing the grill or pan

Show original ingredient measurements

- 1 whole chicken, about 3.5 lb (1.6 kg), spatchcocked
- 1 cup (240 ml) thick coconut milk
- 1 cup (240 ml) thin coconut milk (for basting)
- 6 shallots, about 4 oz (115 g), peeled and chopped
- 6 cloves garlic, about 1.5 oz (45 g), peeled
- 2 tbsp (30 g) fresh ginger, peeled and chopped (about 2 inches / 5 cm)
- 1 inch (2.5 cm) fresh galangal, peeled and chopped (optional), about 0.5 oz (15 g)
- 2 stalks lemongrass, white parts only, finely sliced
- 2 tsp (6 g) ground turmeric
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (6 g) salt, plus extra to taste
- 2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 2 tbsp (30 g) sambal oelek or red chili paste
- 2 tbsp (30 g) kerisik (toasted grated coconut paste) or toasted grated coconut
- 1 tbsp (15 ml) kecap manis or dark soy sauce (optional for deeper caramelization)
- Fresh lime wedges, for serving
- Fresh cilantro or daun kunyit (turmeric leaves) for garnish (optional)
- Neutral oil for brushing the grill or pan

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the spice paste: in a food processor combine shallots, garlic, ginger, galangal (if using), lemongrass, turmeric, ground coriander, ground cumin, palm sugar, 1 tbsp (15 ml) vegetable oil, and 1 tsp (5 ml) salt; process to a smooth paste, adding a little coconut milk if needed to loosen.
2. Marinate the chicken: rub the paste all over the spatchcocked chicken and under the skin where possible; place in a dish, cover, and chill 2–8 hours or overnight for best flavor.
3. Preheat grill or oven: for grill, set up medium-high heat; for oven, preheat to 400°F (200°C). If using a grill, oil the grates.
4. Prepare the basting glaze: gently heat 1 cup (240 ml) thin coconut milk with the diluted tamarind, sambal oelek, kerisik, and kecap manis (if using) in a small saucepan; simmer over low heat, stirring, until slightly thickened and glossy, about 10–15 minutes. Taste and adjust sugar or salt.
5. Cook the chicken: place chicken skin-side down on the grill or in a roasting pan skin-side up in the oven. Cook 10–15 minutes skin-side down on the grill to sear, then flip; if oven-roasting, roast for 25–35 minutes uncovered until internal temperature at the thickest part reaches 165°F (74°C).
6. Baste repeatedly: during the last 15–20 minutes of cooking, brush the chicken every 5 minutes with the warm coconut glaze so it caramelizes into a lacquered coating.
7. Finish and rest: remove from heat when cooked through and glaze is sticky and browned in spots; let rest 10 minutes before carving.
8. Serve: carve and serve with lime wedges and a scattering of cilantro or turmeric leaves, alongside steamed rice.

1. Make the spice paste: in a food processor combine shallots, garlic, ginger, galangal (if using), lemongrass, turmeric, ground coriander, ground cumin, palm sugar, 1 tbsp vegetable oil, and 1 tsp salt; process to a smooth paste, adding a little coconut milk if needed to loosen.
2. Marinate the chicken: rub the paste all over the spatchcocked chicken and under the skin where possible; place in a dish, cover, and chill 2–8 hours or overnight for best flavor.
3. Preheat grill or oven: for grill, set up medium-high heat; for oven, preheat to 400°F (200°C). If using a grill, oil the grates.
4. Prepare the basting glaze: gently heat 1 cup (240 ml) thin coconut milk with the diluted tamarind, sambal oelek, kerisik, and kecap manis (if using) in a small saucepan; simmer over low heat, stirring, until slightly thickened and glossy, about 10–15 minutes. Taste and adjust sugar or salt.
5. Cook the chicken: place chicken skin-side down on the grill or in a roasting pan skin-side up in the oven. Cook 10–15 minutes skin-side down on the grill to sear, then flip; if oven-roasting, roast for 25–35 minutes uncovered until internal temperature at the thickest part reaches 165°F (74°C).
6. Baste repeatedly: during the last 15–20 minutes of cooking, brush the chicken every 5 minutes with the warm coconut glaze so it caramelizes into a lacquered coating.
7. Finish and rest: remove from heat when cooked through and glaze is sticky and browned in spots; let rest 10 minutes before carving.
8. Serve: carve and serve with lime wedges and a scattering of cilantro or turmeric leaves, alongside steamed rice.