Ayam Percik — Coconut-Glazed Grilled Chicken Drumsticks

Ingredients

• 1½ lb Chicken Drumsticks
• 4 shallots, 3 cloves garlic, and 1-inch piece each ginger and galangal (or all ginger), blended
• 1 stalk lemongrass, minced
• 1 tbsp chili paste or sambal
• 1 tsp ground turmeric and 1 tsp ground coriander
• 1 cup coconut milk
• 1 tbsp tamarind paste
• 1 tbsp palm or brown sugar
• 2 tbsp oil and salt
• Cooked rice and lime wedges, for serving

Method

1. Fry the blended aromatics, lemongrass, chili paste, turmeric, and coriander in oil until fragrant and starting to catch, 3–4 minutes.
2. Add the coconut milk, tamarind, sugar, and 1 tsp salt and simmer into a thick, spoon-coating percik sauce, 8–10 minutes. Reserve half for serving.
3. Slash the Chicken Drumsticks to the bone in two places, season, and coat with a few spoonfuls of sauce.
4. Grill over medium heat (or roast at 425°F/220°C), turning and basting with sauce every few minutes, until lacquered, charred at the edges, and 165°F at the bone, 20–25 minutes.
5. Warm the reserved sauce and pour it over the Chicken Drumsticks; serve with rice and lime.