Ayam Percik (Malaysian Spiced Coconut Roast Chicken)

Ingredients

Contains fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Toast the coriander seeds in a small dry skillet until fragrant and slightly darker, shaking the pan so they don't burn.

   Shake or stir constantly; seeds should smell fragrant, not smoky.

   2 min
2. 2

   Combine toasted coriander seeds, shallots, garlic, ginger, lemongrass, red chilies, ground turmeric, ground cumin, tamarind paste, palm sugar, salt, 1 tbsp fish sauce and 120 ml coconut milk in a blender and process to a smooth paste.

   If your blender struggles, add 1–2 tbsp neutral oil to help the blades.

3. 3

   Heat 2 tbsp neutral oil in a wide skillet over medium heat, add the spice paste and fry, stirring, until fragrant and the oil starts to separate from the paste.

   Scrape the bottom as you stir so the paste doesn't catch; this step deepens flavor.

   7 min
4. 4

   Pour 240 ml coconut milk and 1 tbsp lime juice into the skillet with the fried paste, bring to a simmer, and cook until the mixture thickens slightly into a loose sauce.

   A gentle simmer concentrates flavor; don't boil hard.

   5 min
5. 5

   Place the chicken thighs in a large bowl or tray, pour the warmed paste-and-coconut marinade over them, rub the marinade under the skin and over each piece so they're well coated, cover and refrigerate.

   Marinate at least 2 hours or overnight for best flavor — this is unattended time in the fridge.

   120 min
6. 6

   Make the basting sauce: combine 120 ml coconut milk, 2 tbsp palm sugar and 1 tbsp fish sauce in a small saucepan, bring to a simmer until sugar dissolves and the sauce slightly thickens, then remove from heat.

   4 min
7. 7

   Preheat the oven to 425°F (220°C) and set a wire rack on a rimmed baking sheet; arrange the marinated chicken skin-side up on the rack to allow air circulation.

   A rack keeps the skin crisp and allows drips to fall away.

8. 8

   Roast the chicken in the preheated oven for 35–40 minutes, basting with the prepared basting sauce 2–3 times during roasting so the surface caramelizes without burning.

   If the skin browns too fast, tent loosely with foil for the last 5–10 minutes; internal temperature should reach 165°F (74°C).

   35 min
9. 9

   Transfer the chicken to a cutting board and let rest so juices redistribute.

   Resting keeps the meat juicy — don't skip it.

   10 min
10. 10

    Serve the Ayam Percik hot, garnished with chopped cilantro and cucumber slices; pair with steamed rice or a green salad.

    Leftovers slice well for meal-prep — refrigerate in an airtight container for up to 3 days.