Ayam Percik Pandan Palooza
Ayam Percik Pandan Palooza is a traditional Malay dish that features succulent grilled chicken marinated in a rich and aromatic blend of spices, coconut milk, and pandan leaves. This dish is bursting with flavor and is perfect for a special occasion or a family gathering.
Ingredients
- 4 chicken thighs
- 1 cup coconut milk
- 2 lemongrass stalks, bruised
- 4 shallots, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- 4 pandan leaves, knotted
Instructions
- In a bowl, combine coconut milk, lemongrass, shallots, garlic, ginger, tamarind paste, palm sugar, turmeric powder, chili powder, and salt. Mix well to make the marinade.
- Add the chicken thighs to the marinade and coat them evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Thread the marinated chicken thighs onto skewers, and place a knotted pandan leaf on each skewer.
- Grill the chicken for 15-20 minutes, turning occasionally, until cooked through and slightly charred.
- Serve the Ayam Percik Pandan Palooza hot with steamed rice and a side of spicy sambal for an authentic Malay feast!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Grill Skewers Bowl Cutting board Knife
Tools
Tongs Basting brush
Serving suggestions
Serving Suggestions: Serve with steamed rice and a side of spicy sambal.
Tips & tricks
Tips: For an extra burst of flavor, grill the chicken over charcoal for a smoky aroma.
Cost
$15