---
title: Ayam Percik (Grilled Chicken in Coconut Gravy)
servings: 4
prep time: 20 minutes
cook time: 40 minutes
source: https://mycibora.com/recipes/ayam-percik
---

Gather @chicken thigh{1%kg}, @shallot{5}, @dried red chili{6}, @tamarind paste{1%tbsp} and @brown sugar{1%tbsp}.

Blend the @lemongrass{2%stalk}, @galangal{30%g}, shallots, chilies, tamarind and sugar with the @coconut milk{400%ml} into a smooth marinade.

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

Marinate the chicken in the remaining raw half for at least 2 hours. ~{2%hours}

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

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

Boil the remaining gravy until it thickens slightly.

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