Ayam Percik – Grilled Chicken Kelantan Style

For this recipe, I tried to use the easy method, by not grinding or using the food processor or blender. But unfortunately, I could not find ready pounded lemon grass. so I still had to pound it!

So far, using the ready made ie, powder form is much easier. Good for the busy person.

This is one of  favourite Malay dish. It is usually sold during Puasa or Fasting time, before Raya, or Eid.

Serves 6-8
Level of difficulty: intermediate
Cost: £
Time: 32 mins prepare, 30 mins to marinade, 20 mins to cook,

2013-09-18 Ayam perchik2

1 Chicken – cut into 4 or 8 pieces

Marinade
1 tbsp Onion granules /powder
1tsp Garlic powder
1 tsp Ginger powder
1 tsp Salt, or to taste

Gravy for basting
300ml Thick coconut milk
2 tsp Onion granules/powder
1 tsp Ginger powder
1 Lemon grass, cut and pounded
1-2 tsp Crushed chilli
½ tsp Tamarind paste
Salt and peperr to taste

  1. Marinade the chicken for at least 30 minutes.
  2. Heat up oven to Gas Mk 4 or 180C.
  3. Mix the marinade together in a large saucepan or wok. Bring to the boil and simmer until the gravy is thick.
  4. While the gravy is simmering, put the chicken in a large roasting tin and bake the chicken for 30 minutes
  5. Remove from the oven. Make a few slashes on the chicken pieces. This will help to hold/retain the gravy while grilling.
  6. When the gravy is thick, remove from fire.
  7. Dunk the chicken pieces in the gravy.
  8. Meanwhile, heat the grill to medium. Put some water on the grill pan to prevent the drips from burning. Place the rack over it and place the chicken on the rack.
  9. Grill the chicken for about 5 minutes, then baste the chicken by dunking it again. Grill for another 5 minutes or so until it is lightly browned.
  10. Repeat the other side.
  11. Continue to grill until the chicken is cooked and lightly charred.
  12.  Pour the remainder of the basting gravy and the dripping from the grill pan to a pot and bring to the boil.
  13. Serve the chicken with rice, salad and the gravy.
  14. Enjoy!

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