Malaysian Coconut Grilled Chicken

Step 1

Peel and roughly chop 1 inch of fresh turmeric, 1 inch of fresh ginger, 4 garlic cloves, 3 red chilies (remove seeds if you prefer less heat), and 3 shallots. Place all in a blender with 1 cup of unsweetened coconut milk, 2 tablespoons of fresh lime juice, 1 tablespoon of fish sauce, and 1 tablespoon of palm sugar. Blend on high for 60-90 seconds until completely smooth — the paste should be silky with no visible chunks.

Step 2

Heat 2 tablespoons of vegetable oil in a 10-inch saucepan over medium heat. Once shimmering, pour in the blended mixture and stir constantly with a wooden spoon. Bring to a gentle simmer — you should see lazy bubbles breaking the surface every 2-3 seconds, not a rolling boil.

Step 3

Simmer uncovered for 8-10 minutes, stirring occasionally. The sauce will darken from bright orange to a deep rust color, and the oil will begin to separate slightly on top — this is exactly what you want. The sauce should coat the back of a spoon. Remove from heat and set aside.

Step 4

Pat 2 pounds of bone-in, skin-on chicken thighs and drumsticks completely dry with paper towels — dry skin is essential for a crispy, golden finish. Season both sides generously with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper.

Step 5

Preheat your grill to medium heat (you should be able to hold your hand 4 inches above the grate for 4-5 seconds comfortably). If using a charcoal grill, arrange coals for even heat. If using a gas grill, preheat all burners for 5 minutes, then adjust to medium.

Step 6

Lightly oil the grill grates with a high-heat oil using a folded paper towel held with tongs. Place the chicken pieces skin-side down on the grill, leaving 2 inches between pieces. You should hear an immediate, steady sizzle — if it pops or crackles violently, the grill is too hot; move pieces to a cooler zone.

Step 7

Grill without moving for 6-7 minutes until the skin turns deep golden-brown and a thermometer inserted in the thickest thigh (away from bone) reads 140°F. The skin should release easily from the grates without sticking — if it resists, wait another 30 seconds.

Step 8

Flip the chicken and grill the other side for 5-6 minutes. While cooking, brush the skin with the percik sauce using a pastry brush, coating evenly. The sauce will caramelize and darken slightly, but watch for charring — if the edges blacken too quickly, move the piece to a cooler zone.

Step 9

Continue flipping and basting every 2 minutes with the remaining percik sauce until the internal temperature reaches 165°F in the thickest part of the thigh (check at least 2 different pieces). The skin should be mahogany-brown with a light char and smell intensely aromatic. Total cooking time is 15-18 minutes.

Step 10

Transfer the chicken to a clean cutting board or serving platter and rest for 3-4 minutes — during this time, residual heat finishes cooking the interior while the skin sets into a crispy shell.

Step 11

Arrange the chicken on a serving platter, drizzle with any remaining percik sauce, and scatter 0.25 cup of fresh cilantro leaves over the top. Serve immediately with lime wedges for squeezing and 2 cups of steamed jasmine rice to catch the flavorful sauce.