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Chicken is marinated in spices and cooked in aromatic herbs and spices and then grilled over charcoal. In this recipe, I’m showing you how to cook the chicken on the stove or Instant Pot multicooker and then grill the chicken in the air-fryer, oven, or on the stove instead. The result is delicious and we can’t get enough of the sauce too.
What is ayam percik ?
Ayam means chicken and percik means splashing in Malay language. The chicken is grilled while basting in the aromatic sauce (hence the name percik). The taste is savory, sweet, tangy, umami, and spicy. It is a taste bud pleaser for sure!
What cut of chicken to use
I use drumsticks for this recipe, but feel free to use thighs, or use larger cut such as a leg quarter (drumstick + thigh). You can also use smaller cuts such as chicken drumettes or chicken wings if you prefer
Cooking method
Traditionally, ayam percik is slowly grilled over an open fire. But fret not, you can still make ayam percik at home using a more modern approach such as using a pressure cooker to cook the chicken with the aromatic sauces and then grill them with an air-fryer, broil in the oven, or using a grill pan on the stove.
How to cook ayam percik at home
1. Pat the chicken dry with an absorbent paper towel. Marinate the chicken with salt, turmeric powder, and chili boh for at least 2 hours or overnight for the best result
2. Put all ingredients for the ground paste in a food processor. Process into a paste consistency
3. Preheat a large wok or pan with 3 tbsp cooking oil. Add the ground paste and stir fry until aromatic, about 8-10 minutes
4. Add the tamarind paste, coconut cream, coconut milk, followed by the seasonings. Stir to combine
5. Add the chicken pieces and bring the sauce to a simmer. Cover with a lid. Let the chicken cook for 25-30 minutes or until the chicken is cooked through
6. Remove the chicken pieces from the sauce. Continue to cook the sauce over medium-low heat to evaporate water and to thicken the sauce slightly. Have a taste and adjust to your preference
5. To grill the chicken in air-fryer: Oil the base of your air-fryer basket with some oil or you can line with aluminum foil. Arrange the chicken pieces on the basket in one layer. You will need to cook in batches. Baste the chicken using a pastry brush, with the sauce. If there’s a grill function, you can use that. It’s 375 F until the chicken is slightly charred at some spots
6. To grill the chicken with a pan on the stove: Preheat the pan over medium-high heat. Add a bit of oil, about 1 Tbsp. Add the chicken pieces and baste with the sauce as needed. Cook until you get some chars at certain spots
7. To broil the chicken in the oven: Turn on the broil function in your oven. I set the broiler to low. Arrange the chicken on a baking sheet lined with aluminum foil. Baste the chicken with the sauce. Put the baking sheet inside the oven and let it broil on low until you get some nice chars on certain spots
8. Serve with some rice and the drizzle some of the sauce on the ayam percik or serve the sauce on the side
Did you make this recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Easy Delicious Ayam Percik (Malaysian Spicy Grilled Chicken)
Ingredients
To marinate the chicken:
- 1 kg bone-in skin-on drumsticks you can also use chicken thighs, leg quarter, wings, etc
- 1 tsp salt
- 1 tsp turmeric powder
- 1 Tbsp chili boh more or less to your taste. you can also use sambal oelek
- 3 Tbsp cooking oil
Ground paste:
- 2 Tbsp chili boh
- 8 shallots
- 5 cloves garlic
- 20 gr ginger
- 4 candlenuts or use macadamia nuts
- 1 tsp coriander seeds
Seasonings:
- 1 tsp salt
- 1 Tbsp sugar
Other ingredients:
- 2 stalks lemongrass
- 1 Tbsp tamarind paste
If cooking on the stove:
- 250 ml coconut cream
- 200 ml coconut milk
If cooking with Instant Pot pressure cooker:
- 200 ml chicken broth
- 250 ml coconut cream
Instructions
Marinate the chicken:
- Pat the chicken dry with an absorbent paper towel. Marinate the chicken with salt, turmeric powder, and chili boh for at least 2 hour or overnight for the best result
Prepare ground paste:
- Put all ingredients for the ground paste in a food processor. Process into a paste consistency
Cooking on the stove:
- Preheat a large wok or pan with 3 tbsp cooking oil. Add the ground paste and stir fry until aromatic, about 8-10 minutes. Add the tamarind paste, coconut cream, coconut milk, followed by the seasonings. Stir to combine. Add the chicken pieces and bring the sauce to a simmer. Cover with a lid. Let the chicken cook for 25-30 minutes for drumsticks (depending on the cuts you use) or until the chicken is cooked through
- Remove the chicken pieces from the sauce. Continue to cook the sauce over medium-low heat to evaporate water and to thicken the sauce slightly. Have a taste and adjust to your preference
Cooking with Instant Pot pressure cooker:
- Heat saute and when it says "hot". Add oil. Add the ground paste and stir fry until aromatic, about 8-10 minutes. Add the tamarind paste followed by the seasonings. Stir to combine. Deglaze the pot by pouring about 200 ml of chicken broth. Scrape the bottom of the pan really well to make sure nothing stuck at the bottom. We do this so it won't trigger a "burn" alert. Turn off the saute mode
- Add the chicken pieces and cover with the lid. Turn the pressure release valve to "sealing". Set the timer to 8 minutes for bone-in drumsticks and chicken thighs. If you use a leg quarter, set the timer to 12 minutes. If you use chicken wings, set the timer to 5 minutes. Then let the pressure release naturally. When the valve collapse, you can unlock the lid
- Remove the chicken pieces from the pot. Stir in the coconut cream and press saute mode to let it cook until the sauce reduces slightly. Have a taste and adjust to your preference
To grill the chicken in air-fryer:
- Oil the base of your air-fryer basket with some oil. Arrange the chicken pieces on the basket in one layer. You will need to cook in batches. Baste the chicken using a pastry brush, with the sauce. If there's a grill function, you can use that. It's 375 F until the chicken is slightly charred at some spots
To grill the chicken with a pan on the stove:
- Preheat the pan over medium-high heat. Add a bit of oil, about 1 Tbsp. Add the chicken pieces and baste with the sauce as needed. Cook until you get some chars at certain spots
To broil the chicken in the oven:
- Turn on the broil function on your oven. Arrange the chicken on a baking sheet lined with aluminum foil. Baste the chicken with the sauce. Put the baking sheet inside the oven and let it broil on low until you get some nice chars on certain spots
To serve:
- Serve with some rice and the drizzle some of the sauce on the ayam percik or serve the sauce on the side
