Ayam Percik
Ayam Percik is smoky, juicy grilled chicken coated in a rich coconut glaze bright with lemongrass, galangal, turmeric, and lime. The surface caramelizes into a savory-spicy lacquer while the meat stays tender and succulent, making it an excellent low-carb centerpiece.
Ingredients
Chicken and marinade
- 500 gboneless skin-on chicken thighs
- 180 mlthick coconut milk
- 2 stalks (about 30 g)lemongrass, white part only, finely chopped
- 15 ggalangal, peeled and finely grated
- 10 gfresh turmeric, peeled and finely grated
- 3 cloves (12 g)garlic, finely chopped
- 60 gshallot, finely chopped
- 1 small (10 g)red chili, deseeded and finely chopped
- 1 tsp (2 g)ground coriander
- 1 tsp (5 g)sea salt
- 1 tsp (4 g)erythritol
- 1 tsplime zest
- 15 mllime juice
Percik glaze
- 120 mlreserved marinade
- 100 mlthick coconut milk
- 30 mlwater
- 1/4 tsp (1.5 g)sea salt
- 10 gghee
To grill and serve
- 10 mlneutral oil
- 120 gcucumber, sliced
- 1 limelime, cut into wedges
Instructions
- 1
Preheat the grill or grill pan to medium-high. Pat the chicken dry. In a bowl, combine the coconut milk, lemongrass, galangal, turmeric, garlic, shallot, chili, ground coriander, salt, erythritol, lime zest, and lime juice. Mix well until the aromatics are evenly distributed. Reserve 120 ml of this mixture in a small saucepan for the glaze, then coat the chicken thoroughly with the remaining marinade.
- 2
Let the chicken stand for 10 minutes at room temperature while you make the glaze. Add the extra coconut milk, water, salt, and ghee to the reserved marinade. Bring to a gentle simmer over medium heat and cook for 5-7 minutes, stirring often, until slightly thickened and glossy. It should coat the back of a spoon; do not boil hard or it may split.
- 3
Lightly oil the grill grates or pan. Place the chicken skin-side down first and grill for 5-6 minutes until lightly charred. Turn and cook the second side for 4 minutes. Adjust the heat as needed so the coconut in the marinade browns but does not burn.
- 4
Start basting the chicken with the glaze, turning every 1-2 minutes for another 5-7 minutes, until the chicken is deeply lacquered and cooked through. The thickest part should reach 74°C, and the juices should run clear.
- 5
Transfer the chicken to a plate and rest for 5 minutes so the juices settle. Warm any remaining glaze briefly if needed.
- 6
Slice or serve the chicken whole, spoon over the remaining glaze, and plate with sliced cucumber and lime wedges for squeezing over at the table.
Nutrition per serving
Notes
- •For the best flavor within the time limit, chop the aromatics very finely so they release quickly into the marinade.
- •If using an outdoor grill, keep one cooler zone ready; coconut-based marinades can char fast because of their fat content.
- •Chicken thighs are more forgiving than breast meat and stay juicy during repeated basting, which is key to authentic percik-style glazing.
- •For a stricter keto plate, serve with extra cucumber or a leafy herb salad instead of rice or flatbread.
Background
Ayam Percik is a beloved grilled chicken dish from the east coast of Peninsular Malaysia, especially Kelantan and Terengganu. It is known for chicken basted with a spiced coconut sauce scented with lemongrass and other fresh aromatics, then grilled until lightly charred and fragrant. Regional versions vary from paler creamy styles to redder, chili-forward versions.
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