Malaysian · Dinner · Medium
Ayam Percik
- Total
- 2 hr 50 min
- Prep
- 1 hr 45 min
- Serves
- 6
- Calories
- 425
Roasted chicken thighs wear a thick coconut, tamarind and chili sauce, with browned edges and fragrant ginger, garlic and warm spices.
A cooked spice paste gives Ayam Percik a sauce that clings to the chicken instead of running across the pan. Coconut milk softens the chilies, while tamarind cuts through the rich thigh meat with a little tartness.
Use bone-in thighs and a baking dish that fits them snugly in one layer. A short refrigerated marinade seasons the chicken; spooning sauce back over it during roasting builds a glossy, deeply colored coating.
Method
Blend the shallots, ginger, garlic, red chilies, turmeric, cumin, coriander and fennel seeds with 1/4 cup water to form a fine paste.
Heat the vegetable oil in a saucepan over medium-low heat. Cook the paste for , stirring frequently, until fragrant and slightly darkened.
Add the cloves, cardamom pods, tamarind paste, coconut milk, sugar, salt and remaining water. Simmer for until thick enough to coat a spoon. Transfer to a shallow bowl and cool for .
Coat the chicken thighs in the cooled sauce, cover and refrigerate for . Heat the oven to 425°F (220°C) toward the end of the marinade.
Arrange the chicken skin-side up in a snug baking dish and spoon all the sauce around and over it. Roast for , spooning sauce over the chicken halfway, until browned and at least 165°F in the thickest meat without touching bone.
Rest for . Remove the whole cloves and cardamom pods and spoon the bubbling coconut sauce over the chicken to serve.
Forkue tips
- Concentrated tamarind paste varies in strength; start with half the amount if the label says concentrate, then taste the cooked sauce before adding the chicken.
Storing and reheating
Refrigerate chicken and sauce together for up to 3 days. Reheat covered at 350°F with a splash of water until the chicken is steaming throughout, then uncover briefly to color the skin.
Kitchen gear
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Ayam Percik: FAQ
Can I use boneless thighs?
Yes. They cook faster, so check them earlier and remove them when the thickest part reaches 165°F.
Why is the sauce catching at the edges?
The baking dish is too large or the sauce is too dry. Use a snug dish and stir a little water into any exposed sauce while basting.
How do I store and reheat Ayam Percik?
Refrigerate chicken and sauce together for up to 3 days. Reheat covered at 350°F with a splash of water until the chicken is steaming throughout, then uncover briefly to color the skin.
How long does Ayam Percik take?
About 2 hr 50 min in total: 1 hr 45 min prep and 1 hr 5 min cooking.
What do I need to make Ayam Percik?
The key ingredients are chicken thighs, shallots, ginger, garlic, red chilies and ground turmeric, plus pantry basics.
Any tips for Ayam Percik?
Concentrated tamarind paste varies in strength; start with half the amount if the label says concentrate, then taste the cooked sauce before adding the chicken.
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