Authentic Ayam Percik Recipe – Malaysian Grilled Chicken in Spicy Coconut Sauce

If you’ve ever been to a Malaysian Ramadan bazaar, chances are you've caught the irresistible aroma of Ayam Percik grilling over hot coals. This Kelantanese classic features tender grilled chicken smothered in a luscious, spicy coconut gravy — smoky, rich, and packed with flavor in every bite.

“Ayam Percik” roughly translates to “splashed chicken,” referring to the way the creamy coconut sauce is repeatedly brushed over the chicken as it grills, creating a slightly charred, caramelized glaze. It’s a perfect balance of creamy, spicy, sweet, and savory — all in one bite. Traditionally served with nasi kerabu or white rice, Ayam Percik is a beloved staple during festive seasons like Hari Raya or special weekend family dinners.

Grilled Ayam Percik

🍗 Ingredients:

  • 1 whole chicken (cut into 4–6 pieces)

  • 1 cup thick coconut milk

  • 2 tbsp oil

  • Salt & sugar to taste

Blended spice paste:

  • 4 shallots

  • 3 cloves garlic

  • 1-inch ginger

  • 2 stalks lemongrass

  • 1 tsp turmeric powder

  • 3 dried chilies (soaked) or 1 tbsp chili paste

🔥 Instructions:

  1. Marinate chicken with half of the blended paste, salt, and turmeric for at least 1 hour.

  2. Grill the chicken over charcoal or in the oven until half-cooked.

  3. Meanwhile, heat oil in a pan, sauté the remaining paste, then add coconut milk.

  4. Simmer the sauce until thick and fragrant. Adjust salt and sugar.

  5. Baste the chicken generously with sauce and continue grilling until cooked and slightly charred.

  6. Serve hot with extra sauce over the top.

This dish is a showstopper — golden, juicy, and bursting with local Malaysian flavors!

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