Name: Grilled Chicken in Spicy Percik Sauce (Ayam Percik)
Ingredients: 2 pc Whole Chicken Leg (deboned); 2 pc Chicken Breast; Marinade Paste;; 50 g Shallots; 30 g Garlic; 20 g Ginger; 20 g Galangal; 10 pc Dried Chillies (rehydrate, deseeded); 1 Tbsp Sugar; 1 tsp Salt; 1 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Fennel Powder; Marinade Pre-Sauce;; 1/2 cup Sriracha Chilli Sauce; 1/4 cup Ketchup; 2 Tbsp Oyster Sauce; 2 Tbsp Honey; 2 Tbsp Lime Juice; 1/4 cup Cooking Oil; Basting Sauce;; 1 cup Reserved Marinade; 1 cup Coconut Milk

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Grilled Chicken in Spicy Percik Sauce (Ayam Percik)

You can cook Grilled Chicken in Spicy Percik Sauce (Ayam Percik) using 23 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Grilled Chicken in Spicy Percik Sauce (Ayam Percik) :

You need Whole Chicken Leg (deboned).

Provide Chicken Breast.

Provide Marinade Paste;.

Use Shallots.

Prepare Garlic.

Prepare Ginger.

You need to prepare Galangal.

You need to prepare Dried Chillies (rehydrate, deseeded).

Use Sugar.

You need to prepare Salt.

You need Coriander Powder.

Use Cumin Powder.

Prepare Fennel Powder.

You need Marinade Pre-Sauce;.

Use Sriracha Chilli Sauce.

You need to prepare Ketchup.

You need to prepare Oyster Sauce.

Provide Honey.

You need to prepare Lime Juice.

Prepare Cooking Oil.

You need to prepare Basting Sauce;.

Use Reserved Marinade.

You need to prepare Coconut Milk.

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instructions :Grilled Chicken in Spicy Percik Sauce (Ayam Percik)

MARINATING; Blend the marinade paste until fine. Then add it to the marinade pre-sauce and mix well. Reserve 1 cup of the Marinade and add it to 1 cup of coconut milk to make Basting Sauce. Marinate the chicken for 3 hours or overnight..

GRILLING; Grease the grill with oil. Grill the chicken skin side down first, for 5 minutes; Do Not Move the Chicken, let it sit. While the bottom is cooking, baste the top half with the basting sauce. After 5 minutes, switch sides and baste the chicken. Cook the chicken for minimum 20 minutes..

If there are any leftover Basting sauce, you can heat it, reduce the liquid and serve it as a sauce..

NOTE; I'm using coconut charcoal briquettes. You have to wait until the entire brick turns white before grilling and this will take a long time. When it turns to white, break it apart and spread it around the pit..

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