Ayam Percik

Ayam percik is the grilled chicken of Kelantan, on the northeast coast of Malaysia, where the marinade is a coconut-milk basting sauce as much as it is a rub. The chicken is grilled slowly and basted again and again until the skin turns dark, sticky, and charred at the edges, and the sauce is simmered first, so the spices bloom before they ever touch the chicken, which is half the flavor. It is a festival dish, cooked over open fires at weddings and market days, and it is one of those dishes that looks simple and tastes anything but.

Charred, sticky, and basted to perfection

The meat stays juicy because of the coconut milk, and the spice paste of chilies, galangal, and lemongrass gives it a warm, floral heat, while the basting builds layer after layer of flavor. The charred bits are the parts people fight over, and an overnight marinade is the difference between good and memorable, so plan ahead if you can. Serve it with rice and cucumber, and do not skimp on the leftover sauce, because it is the best part.

Craving more? Explore all Malaysian Kitchen recipes.

Malaysian recipes →