Grilled Chicken with Coconut Sauce (Ayam Percik)

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Grilled Chicken With Coconut Sauce

'Ayam Percik' or Grilled Chicken with Coconut Sauce is always our family favorite. It is a grilled chicken dish, where the chicken is grilled while being brushed with coconut sauce. There are two types of percik, which are white percik and red percik. Percik means splash. I think the dish is named percik because the coconut sauce is applied to the meat by applying it with lemongrass brush frequently while grilling it. The action made the coconut sauce to look like being splashed onto the meat. Chicken and fish are usually used to make 'percik'. This dish is usually eaten with rice and fresh vegetable. 

The chicken is marinated with ginger-garlic paste before grilled on a low heat. The coconut sauce which is prepared earlier will be applied onto the chicken while grilling it. An easier method of applying the sauce is to pour the sauce onto the grilled chicken after it is cooked. 

The coconut sauce is thick in texture. It has creamy and a little spicy taste from the black pepper powder. It is also sweet but savory sauce, as onion and lemongrass are added into it. 

This dish is best eaten with rice partnered with spicy coconut gravy here and some fresh vegetable such as lettuce and cucumber. 

Ready in 2 hours

Ingredients

  • 5 shallots
  • 3 cloves garlic
  • 250 ml coconut milk diluted with 1/2 cup of water
  • 1 tablespoon black pepper
  • 3 stalks lemongrass
  • 1 inch ginger
  • 1 tablespoon corn flour
  • 1 to 2 tablespoon sugar
  • Salt to taste
  • 1 inch ginger (for marinating the chicken)
  • 2 cloves garlic (for marinating the chicken)
  • 1 teaspoon salt (for marinating the chicken)
  • 3 stalks of lemongrass to make lemongrass brush

Methods

  • Clean the chicken and marinate with garlic, ginger and salt. 
  • Meanwhile prepare the sauce. Blend shallot, garlic, lemongrass, ginger, black pepper coconut milk together. 
  • Pour the blended ingredients in a pan and cook on medium heat. Stir occasionally. 
  • Add in salt and sugar and corn four. 
  • Cook until the sauce reached thick and creamy texture. Remove from the heat and prepare the lemongrass brush.
  • Take 3 stalk of lemongrass and clean. Crush the bottom part of it until look like brush. 
  • After marinating the chicken for about 45 minutes, grill the chicken.
  • When the chicken started to look golden, brush the coconut sauce on it by using lemongrass. Then, flip the brushed side to face the fire.
  • Repeat the action for every 5 minutes until the chicken is cooked. 
  • When serving it, add the remaining sauce at the bottom of the plate. 

This photo was taken before our lunch. 









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