Spicy Kelantanese Barbecued Chicken

Name: Spicy Kelantanese Barbecued Chicken (Ayam Percik)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Malaysia
Ingredients: 1 chicken (about 1 kg/2 lbs), quartered or 5 whole chicken legs; 1 chicken (about 1 kg/2 lbs), quartered or 5 whole chicken legs; 4 tablespoons oil; 1 slice asam gelugur or 2 teaspoons tamarind pulp; 1 slice asam gelugur or 2 teaspoons tamarind pulp; 4 stalks lemongrass, thick bottom third only, outer layers removed, inner part bruised; 1 cup (250 ml) thick coconut milk or ½ cup (125 ml) coconut cream mixed with ½ cup (125 ml) water; 1 cup (250 ml) thick coconut milk or ½ cup (125 ml) coconut cream mixed with ½ cup (125 ml) water; 1 cup (250 ml) thick coconut milk or ½ cup (125 ml) coconut cream mixed with ½ cup (125 ml) water; 1 teaspoon turmeric powder; 1 teaspoon chilli powder; 1 tablespoon sugar; ½ teaspoon salt; 4 candlenuts, roughly chopped; 2 cm (¾ in) ginger, sliced; 9 dried chillies, cut into lengths and soaked in warm water; 9 dried chillies, cut into lengths and soaked in warm water; 3 red chillies, sliced; 6 cloves garlic, peeled and halved; 5 shallots, peeled and halved

Ayam Percik

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

It’s not surprising that this beautifully seasoned chicken, barbecued over a charcoal fire, is so popular and is sold at roadside food stalls and markets all over the northeastern state of Kelantan.

Ingredients

1 chicken (about 1 kg/2 lbs), quartered or 5 whole chicken legs

Asia
Malaysia
Kelantan
Main course
Gluten-free
Low carb

Method

Mix the Marinade ingredients together and rub into the chicken. Then set the chicken aside to marinate for 1 hour.
Grind the Spice Paste ingredients to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning.
Heat the oil in a wok and stir-fry the Spice Paste over medium heat for 5 minutes until fragrant. Add the as