Ayam Percik Malaysia - Malaysian Grilled Chicken in Spices (Baked Version)

Method3 steps

1. 1

   Step 1: Mix the tamarind (50 g) with ¼ cup water and strain. Grind the shallots (100 gram), garlic (3 cloves), ginger (1-inch piece), lemongrass (1) white part and chillies into a paste. Combine the chicken (8) with the paste, strained tamarind liquid, coconut milk (1/4 cup), salt (2 teaspoon), pepper and cinnamon in a bowl. Cover and refrigerate overnight.

   Refrigerate percik chicken overnightUses 50 g tamarind, mixed with water and strained · ¼ cup water for straining tamarind · 100 gram shallot · 3 cloves garlic · 1-inch piece ginger · 1 lemongrass stalk, white part only · 8 red cayenne chilies (Indonesian: cabe merah keriting) · 8 chicken drumsticks (or other parts of your choice)

2. 2

   Step 2: Keep the marinated chicken refrigerated while lining a baking tray with parchment and preheating the oven to 180°C/350°F.

3. 3

   Step 3: Transfer the marinated chicken to the prepared tray. Bake until golden and cooked through, about 45–50 minutes, turning around 20 and 35 minutes. Check that the thickest part reaches 74°C/165°F away from bone; continue cooking if needed.

   Bake chicken · 50 minUses overnight-marinated percik chicken with its spice coating