Prepare the spice paste: Blend shallots, garlic, ginger, galangal, lemongrass, dried chilies, and fresh turmeric until smooth. Add a little cooking oil if needed to facilitate blending.
Marinate the chicken: In a large bowl, combine chicken pieces with 3 tablespoons of the prepared spice paste, 1/2 teaspoon salt, and 1/2 teaspoon white sugar. Mix well and let marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
Prepare the sauce: Heat cooking oil in a pan over medium heat. Add the remaining spice paste and sauté for 8-10 minutes until fragrant and the oil separates.
Add liquid and seasonings: Pour in the thick coconut milk, tamarind juice (from tamarind paste mixed with water), palm sugar, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon white sugar. Stir well.
Simmer the sauce: Bring the sauce to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and darkens. Remove from heat and set aside about 1/2 cup of sauce for basting.
Grill the chicken: Preheat a grill or oven to medium-high heat (approx. 200°C / 400°F). Place the marinated chicken pieces on the grill.
Cook and baste: Grill the chicken for 20-25 minutes, turning occasionally, until cooked through and nicely charred. During the last 10-15 minutes of grilling, frequently baste the chicken with the reserved sauce until it is beautifully coated and caramelized.
Serve: Remove Ayam Percik from the grill and serve immediately with the remaining sauce poured over, accompanied by rice.
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