Ingredients with Measurements:
- 4 chicken thighs
- 1 cup coconut milk
- 2 tbsp tamarind paste
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 red chili, sliced
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, whisk together coconut milk, tamarind paste, honey, soy sauce, fish sauce, grated ginger, minced garlic, and sliced red chili.
2. Season chicken thighs with salt and pepper, then add them to the marinade. Marinate for at least 30 minutes, or overnight for best results.
3. Preheat grill or grill pan over medium-high heat. Brush with vegetable oil.
4. Grill chicken thighs for 6-8 minutes per side, or until cooked through and nicely charred.
5. Serve hot with extra sauce on the side.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to overnight
Cooking time: 15-20 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Tamarind paste can be substituted with lime juice or vinegar.
- Honey can be substituted with brown sugar or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with Worcestershire sauce or oyster sauce.
- Red chili can be substituted with chili flakes or cayenne pepper.
Variations:
- Add chopped lemongrass or kaffir lime leaves to the marinade for extra flavor.
- Use pineapple juice instead of coconut milk for a tropical twist.
- Substitute chicken with shrimp or tofu for a vegetarian option.
Tips and Tricks:
- Make sure to oil the grill or grill pan well to prevent sticking.
- Baste the chicken with the marinade while grilling for extra flavor.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Storage Instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat chicken in the microwave or oven until heated through.
Presentation Ideas:
Serve chicken on a platter with extra sauce on the side, garnished with sliced red chili and chopped cilantro.
Garnishes:
Sliced red chili and chopped cilantro
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
Stir-fried vegetables, steamed rice, or a side salad.
Troubleshooting Advice:
- If the chicken is sticking to the grill or grill pan, brush with more oil.
- If the chicken is not cooked through, continue grilling until the internal temperature reaches 165°F.
Food Safety Advice:
- Make sure to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked through.
- Wash hands and utensils thoroughly after handling raw chicken.
Food History:
Ayam Percik is a traditional Malaysian dish that originated from the state of Kelantan. It is typically made with grilled chicken that is marinated in a mixture of coconut milk, tamarind, and spices.
Flavor Profiles:
Sweet, sour, and savory with a hint of spice.
Serving Suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Malaysian