Ingredients with Measurements:
- 1 whole chicken, cut into 8 pieces
- 1 cup coconut milk
- 2 limes, juiced
- 2 tablespoons brown sugar
- 2 tablespoons chili paste
- 1 tablespoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 stalk lemongrass, bruised
- 2 kaffir lime leaves
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. In a bowl, mix together coconut milk, lime juice, brown sugar, chili paste, turmeric powder, salt, black pepper, garlic, and ginger.
2. Add chicken pieces to the bowl and coat them well with the marinade. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours or overnight.
3. Preheat the grill or oven to medium-high heat.
4. Grill or bake the chicken pieces for 15-20 minutes on each side, or until they are cooked through and golden brown.
5. In a small pot, heat up the remaining marinade with lemongrass and kaffir lime leaves until it thickens and becomes a sauce.
6. Serve the grilled chicken with the sauce on the side.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 30-40 minutes
Temperature:
- Grill or oven: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 25g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Brown sugar can be substituted with honey or maple syrup.
- Chili paste can be substituted with red pepper flakes or hot sauce.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add sliced onions and bell peppers to the marinade for extra flavor and texture.
- Use coconut cream instead of coconut milk for a richer sauce.
- Add a tablespoon of fish sauce to the marinade for a savory umami taste.
Tips and tricks:
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Brush the chicken with some oil before grilling to prevent sticking.
- Double the recipe and freeze the extra chicken pieces in the marinade for a quick and easy meal later.
Storage instructions:
- Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the chicken in the oven or microwave until heated through.
- Reheat the sauce on the stove over low heat until warm.
Presentation ideas:
- Serve the chicken on a platter with the sauce drizzled over it.
- Garnish with fresh cilantro or chopped peanuts.
Pairings:
- Serve with steamed rice or coconut rice.
- Pair with a refreshing cucumber salad or grilled vegetables.
Suggested side dishes:
- Coconut rice
- Grilled vegetables
- Cucumber salad
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling or baking until it reaches an internal temperature of 165°F.
- If the sauce is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a separate cutting board for raw chicken to avoid cross-contamination.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Ayam Percik is a traditional Malaysian dish that originated from the state of Kelantan. It is typically made with grilled or roasted chicken that is marinated in a spicy coconut milk sauce.
Flavor profiles:
- The coconut milk adds a creamy sweetness to the dish, while the lime juice and chili paste provide a tangy and spicy kick.
Serving suggestions:
- Serve the chicken with a side of steamed rice and a refreshing cucumber salad for a complete meal.
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Region: Malaysian