Grilled Chicken in Spicy Percik Sauce (Ayam Percik)
Grilled Chicken in Spicy Percik Sauce (Ayam Percik)

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, grilled chicken in spicy percik sauce (ayam percik). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Grilled Chicken in Spicy Percik Sauce (Ayam Percik) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Grilled Chicken in Spicy Percik Sauce (Ayam Percik) is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook grilled chicken in spicy percik sauce (ayam percik) using 23 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Grilled Chicken in Spicy Percik Sauce (Ayam Percik):
  1. Take 2 pc Whole Chicken Leg (deboned)
  2. Get 2 pc Chicken Breast
  3. Make ready Marinade Paste;
  4. Get 50 g Shallots
  5. Prepare 30 g Garlic
  6. Prepare 20 g Ginger
  7. Get 20 g Galangal
  8. Prepare 10 pc Dried Chillies (rehydrate, deseeded)
  9. Make ready 1 Tbsp Sugar
  10. Take 1 tsp Salt
  11. Get 1 tsp Coriander Powder
  12. Take 1 tsp Cumin Powder
  13. Prepare 1 tsp Fennel Powder
  14. Make ready Marinade Pre-Sauce;
  15. Get 1/2 cup Sriracha Chilli Sauce
  16. Get 1/4 cup Ketchup
  17. Prepare 2 Tbsp Oyster Sauce
  18. Take 2 Tbsp Honey
  19. Take 2 Tbsp Lime Juice
  20. Make ready 1/4 cup Cooking Oil
  21. Get Basting Sauce;
  22. Get 1 cup Reserved Marinade
  23. Make ready 1 cup Coconut Milk
Instructions to make Grilled Chicken in Spicy Percik Sauce (Ayam Percik):
  1. MARINATING; Blend the marinade paste until fine. Then add it to the marinade pre-sauce and mix well. Reserve 1 cup of the Marinade and add it to 1 cup of coconut milk to make Basting Sauce. Marinate the chicken for 3 hours or overnight.
  2. GRILLING; Grease the grill with oil. Grill the chicken skin side down first, for 5 minutes; Do Not Move the Chicken, let it sit. While the bottom is cooking, baste the top half with the basting sauce. After 5 minutes, switch sides and baste the chicken. Cook the chicken for minimum 20 minutes.
  3. If there are any leftover Basting sauce, you can heat it, reduce the liquid and serve it as a sauce.
  4. NOTE; I'm using coconut charcoal briquettes. You have to wait until the entire brick turns white before grilling and this will take a long time. When it turns to white, break it apart and spread it around the pit.

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