Ayam Percik at Home: Kelantan Grilled Chicken With Spiced Coconut Gravy

Ayam percik is the east coast answer to barbecue chicken. Pieces of chicken are grilled, then basted again and again with a thick, spiced coconut gravy until the outside is sticky, smoky and a little burnt at the edges. In Kelantan and Terengganu you will smell it at Ramadan bazaars long before you see the stall.

You do not need a charcoal pit to make a good version at home. The flavour comes mostly from the rempah and the gravy, and an oven grill or a heavy pan can handle the charring. This guide gives you a straightforward method for a family meal.

Ingredients (serves 4)

For the chicken:

• 1 kg chicken pieces, ideally whole legs or thighs with skin
• 1 teaspoon turmeric powder
• 1 teaspoon salt

For the rempah (blend until smooth):

• 8 to 10 dried chillies, soaked in hot water and deseeded
• 2 fresh red chillies
• 6 shallots
• 4 cloves garlic
• 2 cm ginger and 2 cm galangal
• 2 stalks lemongrass, white part only, sliced
• 1 teaspoon coriander powder and half a teaspoon cumin powder

For the gravy: 400 ml thick coconut milk, 2 tablespoons tamarind juice, 1 tablespoon palm sugar or brown sugar, salt to taste and 3 tablespoons oil.

Step 1: Marinate and Par-Cook the Chicken

Score the thickest parts of each piece down to the bone so the heat and flavour get in. Rub with turmeric and salt and leave for at least 30 minutes, or overnight in the fridge if you are planning ahead.

Ayam percik is traditionally grilled from raw, but at home it is easier and safer to par-cook the chicken first. You can either steam the pieces for 15 minutes or simmer them gently in the gravy for 20 minutes (see the next step). This way the grill only needs to colour and char the outside, and you will not end up with burnt skin around raw meat.

Step 2: Cook the Percik Gravy

1. Heat the oil in a pot over medium heat and add the blended rempah.
2. Fry, stirring often, for 10 to 15 minutes until the paste darkens, smells sweet rather than raw and the oil starts to separate. Malaysians call this pecah minyak, and it is the step most beginners rush.
3. Pour in the coconut milk and tamarind juice, add the palm sugar and a pinch of salt, and bring to a gentle simmer.
4. If you are par-cooking the chicken in the gravy, add it now, cover and simmer for 20 minutes, turning once.
5. Remove the chicken and keep simmering the gravy uncovered until it is thick enough to coat the back of a spoon. Taste: it should be rich, slightly sweet, a little sour and gently spicy.

The gravy should be thick enough to cling. If it slides off the chicken on the grill, reduce it for another five minutes. Thin gravy just drips into the fire and burns.

Step 3: Grill, Baste and Char

You have three good options, depending on your kitchen:

• Charcoal or gas grill: Grill over medium heat, brushing generously with gravy every few minutes and turning often, for 10 to 15 minutes until charred in spots.
• Oven: Set the oven to its top grill function or the highest heat. Place the chicken on a rack over a foil-lined tray, brush with gravy and grill for about 20 minutes, basting and turning every 5 minutes.
• Pan: Use a heavy cast iron or non-stick pan with a little oil. Sear the par-cooked chicken over medium-high heat, brush with gravy, flip, and repeat several times. Use a lid between bastes to help it heat through.

Whatever method you use, make sure the thickest part of the chicken is cooked through, with clear juices and no pink near the bone. Keep a separate bowl of gravy for basting and another clean bowl for serving, so raw chicken juices never end up on the table.

How to Serve Ayam Percik

Pile the chicken on a platter and pour the warm reserved gravy over the top. It goes beautifully with plain white rice, nasi kerabu, or even simple cucumber slices and ulam on the side. For a full east coast spread, add a fried fish and some sambal. If you have leftover rice the next day, use it for nasi goreng kampung and toss in shredded leftover chicken.

Leftover chicken keeps for up to two days in the fridge in a covered container. Reheat in the oven or a covered pan with a splash of water so the gravy loosens without burning.

FAQ

Can I use chicken breast for ayam percik?

Yes, but breast dries out quickly. Cut it into thick pieces, par-cook it for a shorter time and grill it briefly. Thighs and drumsticks stay juicier.

Can I make the gravy ahead?

Yes. The gravy keeps in the fridge for three days and freezes well. It often tastes better the next day once the spices settle.

How do I make it less spicy for children?

Remove all the seeds from the dried chillies and use fewer of them, then add a little paprika for colour. You can also stir extra coconut milk into a separate portion of gravy.

Ayam percik looks like festival food, but it is really just a good rempah, patient frying and plenty of basting. Make a double batch of gravy, freeze half, and the next time you want it the work is mostly done.