Ayam Percik (Grilled Chicken with Coconut Chilli Glaze)
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Ingredients
- 900 g bone-in chicken thighs
- 200 ml tinned coconut milk
- 4 shallots
- 3 garlic cloves
- 4 fresh red chillies
- 1 lemongrass stalk, bruised
- 1 tbsp palm sugar
- 1 tsp tamarind paste
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 39.4 g
- Carbohydrate
- 12.7 g
- of which sugars
- 7.7 g
- Fat
- 36.6 g
- of which saturates
- 15.9 g
- Fibre
- 2 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Score the chicken thighs a few times through the skin.
- 2
Blend the shallots, garlic and red chillies to a paste.
- 3
Fry the paste in a dry pan for 3-4 minutes until fragrant, then add the coconut milk, lemongrass, palm sugar and tamarind paste and simmer for 8-10 minutes until thickened to a glaze.
- 4
Toss the chicken thighs in half the glaze and arrange on a lined baking tray.
- 5
Roast for 30-35 minutes, brushing with the remaining glaze halfway through, until the chicken is charred in patches and has no pink left at the bone.
- 6
Serve with steamed rice.
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