Ayam Percik (Malaysian BBQ Chicken)

I have tried and absolutely loved it. I'll try and make it again this Thanksgiving and upload the picture, but I want to post this recipe so that I don't lose it . Here are the ingredients for this recipe...

Recipe: Ayam Percik

Ingredients
1/2 a chicken
2 tsp tamarind juice
lemongrass (white part only)
1 cup coconut milk
1.5 tbsp sugar
salt to taste

Marinade: to the chicken add
salt
sugar
chili powder or depends how spicey you want it
tumeric powder

Spice Paste:
a few crushed candlenut/macademia nut/brazilian nut
2 crushed shallots
3 gloves crushed garlic
6 to 10 pounded chilies/depends how spicey you want it
sugar

Marinade the chicken overnight.
Heat the oven at 350 and cook the chicken for about 15 minutes.
While the chicken is cooking, prepare the spice paste.
On medium heat, fry the garlic and shallots until fragrant. Then add in the chilies, lemongrass, candlenuts, coconut, tamarind juice and salt to taste. Cook until the paste thickens.
Take out the chicken from the oven and start up your grill.
BBQ the chicken and add the spice paste until the chicken is fully cooked.
Served with nasi minyak. Really yummy.

*note: the thickness of the coconut milk and the sourness of the tamarind juice is based on individual taste. You don't have to follow the recipe completely. Feel free to modify it.

Categories: chicken, malaysian