Ingredients with Measurements:
- 4 chicken thighs
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- 2 tablespoons palm sugar
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon chili paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 pineapple, diced
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, diced
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend coconut milk, tamarind paste, palm sugar, salt, turmeric powder, coriander powder, cumin powder, chili paste, ginger paste, and garlic paste until smooth.
2. Marinate chicken thighs in the mixture for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Grill chicken thighs for 5-7 minutes on each side or until fully cooked.
5. In a bowl, mix diced pineapple, red onion, red and green bell pepper, jalapeno pepper, cilantro, lime juice, salt, and pepper to make the pineapple salsa.
6. Serve grilled chicken thighs with pineapple salsa on top.
- Time:
Preparation time: 15 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-14 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Fat: 25g
- Carbohydrates: 22g
- Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Pineapple can be substituted with mango or papaya.
- Red and green bell pepper can be substituted with any color bell pepper.
Variations:
- Add more chili paste for a spicier flavor.
- Use fish instead of chicken for a seafood version.
- Add diced avocado to the pineapple salsa for a creamier texture.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Grill the pineapple for a caramelized flavor.
Storage instructions:
- Store leftover chicken and pineapple salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
- Serve pineapple salsa cold.
Presentation ideas:
- Serve chicken thighs on a bed of rice or quinoa.
- Garnish with extra cilantro and lime wedges.
Garnishes:
- Cilantro
- Lime wedges
Pairings:
- White rice
- Quinoa
- Grilled vegetables
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Green salad
Troubleshooting advice:
- If the chicken is not fully cooked, continue grilling until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Store leftover chicken and pineapple salsa separately in the refrigerator.
Food history:
- Ayam Percik is a traditional Malaysian dish that originated from the state of Kelantan.
Flavor profiles:
- Sweet, sour, spicy, and savory.
Serving suggestions:
- Serve with a cold drink like iced tea or lemonade.
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Region: Malaysian