Ayam Percik

Ayam Percik (AH-yam per-CHIK)

Flame-Grilled Spiced Chicken

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 480 kcal

Chicken marinated in a luscious coconut-chili-turmeric paste, grilled slowly over charcoal, and basted continuously with the marinade until the skin is caramelized and the flesh is infused with smoky sweetness.

Nutrition & Info

Protein 42.0g

Carbs 15.0g

Fat 28.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ coconut ⚠ peanuts

Equipment Needed

charcoal grill basting brush mortar and pestle

Presentation Guide

Vessel: banana leaf-lined plate

Garnishes: lime wedge, sliced red onion

Accompaniments: nasi impit (compressed rice), pickled vegetables, sambal

Ingredients

1 whole chicken, halved
200ml coconut milk
6 dried red chilies, soaked
4 shallots
3 cloves garlic
2cm turmeric, fresh
2cm galangal
1 stalk lemongrass
1 tbsp ground coriander
1 tsp cumin
2 tbsp brown sugar
1 tbsp tamarind juice
Salt
Banana leaves for wrapping

Instructions

1
Blend dried chilies, shallots, garlic, turmeric, galangal, and lemongrass into a smooth paste.
2
Mix the spice paste with coconut milk, ground coriander, cumin, brown sugar, tamarind juice, and salt.
3
Marinate chicken halves in the mixture for at least 1 hour, preferably overnight.
4
Grill chicken slowly over medium charcoal heat, basting every 5 minutes with the marinade.
5
Continue grilling and basting for 40-50 minutes, turning occasionally, until the skin is deeply caramelized.
6
The chicken should be charred at the edges with a glossy, sticky coating. Serve with the remaining heated marinade.

💡

Did You Know?

In Kelantan, ayam percik stalls at Ramadan bazaars are judged by the height of their charcoal flames and the drama of their basting technique — it's as much performance as cooking.

Chef's Notes

Equipment Tips

charcoal grill
basting brush
mortar and pestle

Garnishing

lime wedge, sliced red onion

Accompaniments

nasi impit (compressed rice), pickled vegetables, sambal

The Story Behind Ayam Percik

Ayam percik hails from Kelantan on Malaysia's east coast, where Malay culinary traditions remain closest to their ancestral roots. The word "percik" means to splash or sprinkle, referring to the continuous basting that defines the technique. During Ramadan, the sight and smell of ayam percik being grilled at bazaars across Kelantan is inseparable from the month's communal spirit. The dish represents the Kelantanese genius for open-fire cooking.

🕐 Traditionally enjoyed ramadan bazaars, night markets, festive occasions 📜 Origins: Kelantanese Malay tradition, centuries old

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