Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup coconut milk
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp vegetable oil
- 10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together the coconut milk, tamarind paste, brown sugar, chili powder, turmeric powder, salt, and vegetable oil.
2. Add the chicken pieces to the bowl and mix well to coat.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight.
4. Preheat the grill or grill pan to medium-high heat.
5. Thread the chicken pieces onto the soaked bamboo skewers.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
7. Serve hot with rice and cucumber slices.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan on medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 9g
Protein: 21g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu.
- Tamarind paste can be substituted with lime juice.
- Brown sugar can be substituted with honey or maple syrup.
- Chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped lemongrass or ginger to the marinade for extra flavor.
- Use shrimp or beef instead of chicken.
- Serve with peanut sauce or sambal for dipping.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make sure the grill or grill pan is hot before adding the skewers to get a nice char.
- Don't overcrowd the skewers, leave some space between the chicken pieces to ensure even cooking.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the skewers in the microwave or oven until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with chopped cilantro or sliced red chili for a pop of color.
Garnishes:
Chopped cilantro or sliced red chili
Pairings:
Serve with steamed rice and cucumber slices.
Suggested side dishes:
- Grilled vegetables
- Coconut rice
- Mango salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the skewers with oil before grilling.
- If the chicken is not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken and other ingredients to prevent cross-contamination.
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:
Spicy, sweet, tangy
Serving suggestions:
Serve the skewers with a side of steamed rice and cucumber slices for a complete meal.
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Region: Malaysian