Dinner Party · Malaysian
Ayam Percik
We grill this Malaysian chicken over a flame to build a smoky char, infusing the meat with rich coconut cream.
Why This Works
The coconut fat prevents the chicken from drying out, while the tamarind adds a tangy counterpoint.
The Upgrade
Add a few kaffir lime leaves to the simmering sauce for an extra aromatic kick.
Chef's Secret
Michelin TechniqueBrush the glaze repeatedly during the last 5 minutes of cooking to create a deep, sticky, caramelised bark.
Ingredients
Total time including resting: 45 min
Directions
In a saucepan, simmer coconut milk, lemongrass, shallots, ginger, chili, turmeric, tamarind, and sugar until thickened.
15 minBrush the chicken generously with the coconut reduction.
2 minPreheat your grill or oven broiler to high.
5 minGrill the chicken for 15 minutes, brushing with more sauce every 5 minutes until charred.
15 minThe sauce should caramelize into a sticky, fragrant glaze on the surface.
Ensure the internal temperature reaches 165°F near the bone.
Serve hot, garnished with extra chili slices.
Wine Pairing
Gewürztraminer
White Wine
The BottleTrimbach Gewürztraminer
The lychee and rose-water aromatics of this wine pair elegantly with the rich coconut cream. It provides a beautiful contrast to the smoky char while highlighting the subtle sweetness of the chicken.
Nutrition per Serving
450
calories
32g
protein
18g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Coconut Rice
Cooking rice with a splash of coconut milk mirrors the flavors of the grilled chicken while keeping the meal comforting.
Ingredients
Directions
Rinse Jasmine rice under cold water until water runs clear.
Combine rinsed rice, coconut milk, water, salt, and sugar in a medium saucepan.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Fluff rice with a fork.
Garnish with toasted shredded coconut and chopped cilantro before serving.
Side Dish
Sambal Oelek Green Beans
Quickly stir-fried green beans with a touch of spicy chili paste add color and a spicy kick to the rich coconut-coated chicken.
Ingredients
Directions
Blanch the green beans in boiling salted water for 2 minutes, then shock in an ice bath and pat dry.
Heat oil in a wok or heavy skillet over high heat until shimmering.
Add the garlic and Sambal Oelek, stir-frying for 30 seconds until aromatic.
Add the beans, tossing rapidly for 2 minutes to sear and coat evenly.
Stir in the soy sauce and palm sugar, cooking for another minute until glazed.
Serve immediately while vibrant and crisp.
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