Ayam Percik Recipe (Grilled Spiced Chicken with Coconut Gravy)

Chicken: The main protein of the dish, cut into pieces for even cooking.

Chili paste: Adds heat and depth of flavor to the marinade.

Turmeric powder: Provides a warm, earthy flavor and vibrant color.

Coriander powder: Adds a citrusy and slightly sweet note.

Cumin powder: Brings a nutty, spicy flavor to the dish.

Garlic: Minced to infuse the marinade with its pungent aroma.

Ginger: Minced to add a zesty and slightly spicy kick.

Coconut milk: Creates a rich and creamy gravy to complement the spiced chicken.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the heat and spices with a touch of sweetness.

When marinating the chicken, ensure that each piece is evenly coated with the spice paste. This can be achieved by using your hands to massage the paste into the meat, ensuring that the flavors penetrate deeply. For an even more intense flavor, consider marinating the chicken overnight in the refrigerator. When grilling, maintain a consistent medium heat to avoid burning the spices while ensuring the chicken cooks through evenly. Finally, when heating the coconut milk, stir continuously to prevent it from curdling and to achieve a smooth, thickened gravy.

• chicken - Substitute with turkey: Turkey has a similar texture and flavor profile, making it a suitable alternative for grilled dishes.

• chili paste - Substitute with sriracha: Sriracha provides a similar level of heat and a slightly tangy flavor that complements the dish.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric as one of its main ingredients and adds a similar earthy flavor.

• coriander powder - Substitute with ground cumin: Ground cumin offers a warm, slightly citrusy flavor that can mimic the taste of coriander.

• cumin powder - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and nutty flavor to cumin.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can replace garlic in many recipes.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the creamy texture and subtle coconut flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly floral note that complements the spices.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Place the grilled chicken pieces in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Pour the coconut gravy into a separate airtight container. This ensures the chicken retains its texture and the gravy stays fresh.

• Store both containers in the refrigerator if you plan to consume within 3-4 days. The chicken and gravy will maintain their flavors and textures well within this timeframe.

• For longer storage, place the chicken pieces in a freezer-safe bag or container. Ensure you remove as much air as possible to prevent freezer burn.

• Freeze the coconut gravy in a separate container, leaving some space at the top for expansion. Label both containers with the date to keep track of freshness.

• When ready to reheat, thaw the chicken and gravy in the refrigerator overnight. This gradual thawing helps maintain the quality of the chicken.

• Reheat the chicken in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until heated through. This method helps retain the grilled texture.

• Warm the coconut gravy in a saucepan over low heat, stirring occasionally to prevent it from separating. Pour over the reheated chicken just before serving.

• Enjoy your Ayam Percik with freshly steamed rice or vegetables for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken pieces in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20 minutes or until the chicken is thoroughly warmed.
  5. In a small saucepan, gently reheat the coconut milk gravy over low heat until it thickens slightly.
  6. Pour the warmed gravy over the reheated chicken and serve immediately.

• Stovetop Method:

  1. In a large skillet, add a splash of coconut milk or chicken broth to prevent sticking.
  2. Place the chicken pieces in the skillet over medium heat.
  3. Cover the skillet with a lid to trap the steam and heat evenly.
  4. Cook for about 10-15 minutes, turning occasionally, until the chicken is heated through.
  5. Separately, reheat the coconut milk gravy in a small saucepan over low heat.
  6. Once both are hot, pour the gravy over the chicken and serve.

• Microwave Method:

  1. Place the chicken pieces in a microwave-safe dish.
  2. Add a small amount of coconut milk or chicken broth to keep the chicken moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, then check and stir.
  5. Continue microwaving in 1-minute intervals until the chicken is heated through.
  6. Separately, microwave the coconut milk gravy in a microwave-safe bowl until warm.
  7. Pour the gravy over the chicken and serve.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the chicken pieces on the steaming rack.
  3. Steam over boiling water for about 10-15 minutes or until the chicken is thoroughly heated.
  4. Meanwhile, reheat the coconut milk gravy in a small saucepan over low heat.
  5. Once both are hot, pour the gravy over the chicken and serve.

• Blender: To blend the chili paste, turmeric powder, coriander powder, cumin powder, garlic, and ginger into a smooth paste.

• Mixing bowl: To marinate the chicken pieces with the blended paste, salt, and sugar.

• Grill: To cook the marinated chicken pieces until they are done.

• Tongs: To turn the chicken pieces occasionally while grilling.

• Saucepan: To heat the coconut milk until it thickens slightly.

• Basting brush: To apply the coconut milk over the grilled chicken.

• Knife: To mince the garlic and ginger.

• Cutting board: To provide a surface for mincing the garlic and ginger.

Prepare the marinade in advance: Blend the chili paste, turmeric powder, coriander powder, cumin powder, garlic, and ginger ahead of time and store in the fridge.

Use pre-cut chicken: Buy pre-cut chicken pieces to save time on butchering a whole chicken.

Marinate overnight: Let the chicken marinate overnight for deeper flavor and quicker prep the next day.

Preheat the grill: Start preheating the grill while you marinate the chicken to save time.

Simmer coconut milk early: Heat the coconut milk while the chicken is grilling to streamline the process.