Ayam Percik Malayu - grilled / baked chicken

Ingredients

• 8chicken drumsticks
• 5 tbspasam water (tamarind water)
• 75 mlcoconut milk
• 2 tspsalt
• 1 tsppepper
• 1 tspcinnamon
• 5shallots
• 4 clovesgarlic
• 3 cmginger
• 1 stalklemongrass, white part only
• 8curly red chillies

Instructions

1. 1

   Make the paste

   Pound or grind the shallots, garlic, ginger, white part of the lemongrass and chillies into a paste.

2. 2

   Mix the marinade

   Combine the paste with the asam water, coconut milk, salt, pepper and cinnamon to make the marinade.

3. 3

   Marinate chicken

   Coat the chicken in the marinade and leave it to marinate for at least 12 hours.

4. 4

   Bake until done

   Put the chicken and marinade in an oven dish. Bake at 180°C for 50 minutes, until browned and cooked through.

What is ayam percik?

Ayam percik is a Malay-style chicken dish associated with Malaysia and the wider Malay food tradition. Its name is often linked with chicken cooked over a fire and basted with a spiced sauce.

This version uses drumsticks and an aromatic paste with coconut milk and asam water. A long marinade seasons the meat, while baking keeps the method straightforward for a home kitchen.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while coconut milk contributes fat and the drumsticks also contain some fat. The recipe does not include a starchy side, so rice would add most of the meal's carbohydrates; serve a moderate portion with vegetables for a more balanced plate.

Build the flavour paste

Aromatics: shallots, garlic, ginger and lemongrass make the savoury base, while curly chillies bring heat. Pound or grind them thoroughly so the marinade coats the chicken evenly.

Seasoning: cinnamon, pepper and salt round out the paste, and coconut milk softens its intensity. Asam water adds a tart note that balances the richness.

Give it time to marinate

The recipe calls for at least 12 hours of marinating, so plan ahead even though the listed cooking time is short. Turn the drumsticks in the marinade before cooking so they are coated on all sides.

Keep the chicken covered in the fridge while it marinates. Transfer it to the oven dish with its marinade as directed.

Look for browning and doneness

Arrange the chicken in an oven dish with the marinade and bake at 180°C for 50 minutes. The recipe's cues are a browned exterior and chicken that is cooked through.

Drumsticks can vary in size, so check the thickest part near the bone before serving. Avoid judging doneness by colour alone.

Serve it with

Rice makes a simple base for the coconut and tamarind juices. Spoon some of the cooked sauce over the rice and chicken.

For contrast, serve with fresh cucumber or a crisp vegetable side. Their cool crunch complements the rich, spiced marinade.

Plan the timing

The 50-minute bake is only part of the preparation: the chicken needs at least 12 hours in the marinade. Start the day before you want to serve it.

Once it goes into the oven, let it cook undisturbed until it is browned and done. Use the cooking time as a guide and check the meat before serving.

Recipe notes & tips

• Pound the lemongrass finely so its fibres do not leave large pieces in the paste.
• Coat the drumsticks thoroughly before covering them for their long rest in the fridge.
• Use an oven dish that holds the chicken in a single layer.
• Check the largest drumstick near the bone before taking the dish out.
• Serve some of the cooked marinade with the chicken and rice.

Variations

• Milder heat: Use fewer curly chillies in the paste.
• More tartness: Add a little more asam water to the marinade.
• Fresh herbs: Serve with sliced cucumber for a cool, crisp contrast.
• Rice accompaniment: Serve over plain rice to catch the cooking juices.

Common mistakes to avoid

• Skipping the long marinade: The recipe calls for at least 12 hours, so make it the day before.
• Coarse paste: Grind the aromatics finely so they coat the drumsticks evenly.
• Crowded chicken: Arrange the drumsticks in one layer so they brown more evenly.
• Guessing doneness: Check the thickest drumstick near the bone before serving.
• Discarding the juices: Spoon the cooked marinade over the chicken and any rice.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions