Grilled Chicken with Coconut Sauce | Malaysian Chicken Percik



For the chicken marinade, you will need: 

6 shallots

8 cloves of garlic

3 lemongrass stem 

A ginger 

An inch of galangal

5 candlenuts

1 teaspoon of aniseed powder 

1 teaspoon of cumin powder 

1 teaspoon of coriander powder 

¾ cups of chili paste 

1 cup of chili sauce 

80 grams of rock sugar 

½ cups of tomato sauce 

3 tablespoons of oyster sauce 

1 cup of cooking oil

½ cup of water 

Salt and sugar for taste 

For the coconut sauce, you will need: 

1 cup of the chicken marinade sauce 

2 lemongrass stems (to be used as brush for the chicken )

1 cup of cooking oil

3 cups of coconut milk 

*Mix the chicken marinade sauce with cooking oil and coconut milk in a bowl to be brushed on the chicken. 

To prepare the recipe:

  1. Firstly, in a blender, place in shallots, garlic, lemongrass, ginger, galangal, candlenuts, cumin powder, aniseed powder, chili paste, chili sauce, rock sugar, oyster sauce, tomato sauce, cooking oil, water, salt and sugar. 

  2. Marinade the chicken with the ingredients that has been blended earlier. Keep the marinated chicken in a bag tie or a Tupperware to seal the aroma. Marinade the chicken for an hour, preferably 3 hours 

  3. Clip the marinated chicken using a clip bamboo. Grill the chicken on a low fire/heat. Every 5 minutes, flip the chicken while brushing it with the coconut sauce that was prepared earlier. Do this for 25 minutes. 

  4. The chicken is cooked when a little liquid comes out from the meat. 

  5. The grilled chicken with coconut sauce is now ready to be served.

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