Ayam Percik (Grilled Chicken in Coconut Gravy)

Method

1. 1

   Blend the lemongrass, galangal, shallots, chilies, tamarind and sugar with the coconut milk into a smooth marinade.

2. 2

   Simmer half of it for 10 minutes into a thickened basting gravy, then set aside to cool slightly.

3. 3

   Marinate the chicken in the remaining raw half for at least 2 hours.

   💡 This one's easy to make ahead — marinate it overnight in the fridge and the flavor only gets deeper.

4. 4

   Light the grill for steady medium coals, not roaring flames.

5. 5

   Grill the chicken, turning and brushing with the cooked gravy every few minutes, until charred at the edges and cooked through, 30–35 minutes.

   💡 Many thin coats beat one thick one — lacquer, don't paint.

6. 6

   Boil the remaining gravy until it thickens slightly.

7. 7

   Slice the chicken and spoon the boiled gravy over the top to serve.