-
1
Blend the Paste and Marinate
10 Minutes Active, 20 Minutes Marinating
Room temperature, about 21°C (70°F); fridge, 4°C (39°F)
Blend the shallots, garlic, chillies, chilli paste, lemongrass, turmeric, ginger and tamarind with 50 g of the coconut milk into a smooth, thick paste. Rub half the paste all over the chicken thighs, cover, and leave to marinate for at least 20 minutes at room temperature, or up to 2 hours in the fridge.
Blending with a little coconut milk, rather than water, keeps the paste thick so it clings to the chicken instead of running off.
Done when: Every thigh is evenly coated in a golden-orange paste, with no bare patches of skin showing.
-
2
Simmer the Percik Sauce
10 Minutes
Gentle simmer, about 95°C (200°F)
Pour the remaining 350 g of coconut milk into a saucepan with the rest of the paste, the palm sugar and the salt. Bring to a gentle simmer over medium heat, stirring, and cook for 8–10 minutes until the sauce thickens enough to coat the back of a spoon. Take it off the heat and set aside — this is the basting and serving sauce.
Keep this sauce separate from the marinade that touched the raw chicken — they look similar, but only this one is safe to serve.
Done when: The sauce is thick, glossy and golden, and it coats the back of a spoon in a slow ribbon.
-
3
Grill Skin-Side Down
7 Minutes
High heat, 200°C (400°F)
Brush the grill or a heavy ridged pan with the oil and heat it until very hot, about 200°C (400°F). Shake the excess marinade off the thighs and grill them skin-side down for 6–7 minutes, until the skin is golden and crisp at the edges.
Do not move the chicken for the first few minutes — it sticks until the skin has crisped, then it releases on its own.
Done when: The skin is deep golden with dark charred edges, and the thigh releases easily from the grill without sticking.
-
4
Baste and Finish Grilling
7 Minutes
High heat, 200°C (400°F); chicken must reach 74°C (165°F)
Turn the thighs over and grill for another 6–7 minutes, brushing generously with the percik sauce every 2 minutes. The sauce will caramelise on the hot chicken and build up a glossy, golden coating. Check the thickest thigh with a thermometer — it must reach 74°C (165°F) in the centre, with no pink meat near the bone.
Baste little and often rather than drowning the chicken once — thin layers caramelise, while a flood of sauce just steams the skin soft.
Done when: Glossy and golden all over, with charred edges, juices running clear, and the centre reading 74°C (165°F) on a thermometer.
-
5
Rest and Serve
5 Minutes
Serve hot, about 65°C (150°F)
Rest the thighs for 5 minutes so the juices settle, then plate each one over steamed rice. Spoon the remaining warm percik sauce over the chicken and the rice, and serve with the cucumber salad and sambal on the side.
Resting matters — cutting straight off the grill lets the juices run out onto the plate instead of staying in the meat.
Done when: The chicken is juicy when cut, the sauce is glossy and golden over the rice, and the plate smells smoky, sweet and citrusy.
auto_awesome Finishing Touches & Plating
Rest the chicken for 5 minutes, then plate each thigh over rice and spoon the warm percik sauce generously over the top. Serve immediately, while the chicken is still hot and the sauce is glossy — ayam percik waits for no one.
Malaysia
1h 10m
