Ayam Percik — Malaysian Coconut-Grilled Chicken Thighs

Ingredients

• 2 lb Chicken Thighs
• 1 cup coconut milk
• Spice paste: 3 shallots + 3 cloves garlic + 1 tbsp ginger + 1 lemongrass stalk + 1 tbsp chili paste, blended
• 1 tbsp brown sugar + 1 tbsp tamarind paste or lime juice
• ½ tsp turmeric
• Rice

Method

1. Fry the spice paste in a little oil until it splits and smells sweet, 4 minutes.
2. Add the coconut milk, sugar, tamarind, turmeric, and salt; simmer 5 minutes into a golden basting sauce. Reserve half for serving.
3. Coat the Chicken Thighs in the rest and marinate 15+ minutes.
4. Grill or roast at 425°F, basting twice with marinade-side sauce, 25 minutes until lacquered, charred at the edges, and 165°F within.
5. Warm the reserved sauce and pour it over the top. Malaysian night markets perfume whole streets with this — your oven vent will recruit the neighbors.