Dinner · Malaysian

Ayam Percik (Malaysian Roasted Spiced Chicken)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · June 25, 2026

This Malaysian classic coats juicy chicken thighs in a fragrant coconut and spice marinade, then roasts everything until the edges caramelize. The blended paste does double duty as marinade and sauce, so you get bold flavor with one set of ingredients. Plan ahead, since the overnight soak is where the magic happens.

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Ayam Percik (Malaysian Roasted Spiced Chicken)

Why you'll love this

  • Big, layered Malaysian flavor from pantry-friendly spices.
  • One paste works as both marinade and sauce.
  • Mostly hands-off once it's marinating.
  • Roasting gives caramelized edges without a grill.

EveryDayMeal recipe

Ayam Percik (Malaysian Roasted Spiced Chicken)

Prep
25m
Cook
55m
Total
80m
Serves
6
Level
Medium

Ingredients

  • 6 chicken thighs
  • 16 shallots
  • 1 1/2 inch piece fresh ginger
  • 6 garlic cloves
  • 8 dried cayenne peppers
  • 2 tbsp ground turmeric
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground fennel
  • 2 tbsp tamarind paste
  • 1 can (about 13.5 oz) coconut milk
  • 1 tsp sugar
  • 1 cup water
  • to taste salt

Equipment

  • Blender
  • Skillet
  • Baking sheet
  • Aluminum foil
  • Instant-read thermometer

Instructions

  1. Add the shallots, ginger, garlic, cayenne peppers, turmeric, cumin, coriander, and fennel to a blender and blend until you have a smooth, thick paste, adding a splash of water if needed to get the blades moving.
  2. Pour the paste into a skillet over medium heat and fry for about 10 minutes, stirring often, until it darkens slightly and smells deeply fragrant. Add a tablespoon of water or oil whenever it looks too dry, and lower the heat if it threatens to scorch, since burnt paste turns the whole dish bitter.
  3. Stir in the tamarind paste, coconut milk, water, sugar, and a good pinch of salt, then bring to a boil. Reduce to medium low and simmer for 10 minutes, stirring now and then, until it thickens slightly into a sauce. Taste and adjust the salt and sugar; a faint bitterness now is fine because it mellows in the oven.
  4. Let the sauce cool completely, then pour it over the chicken thighs in a dish or zip bag and coat well. Marinate in the fridge overnight, or up to two days for the boldest flavor.
  5. Preheat the oven to 425 F. Line a baking sheet with foil and grease it lightly.
  6. Lift the chicken from the marinade and spoon a layer of marinade onto the sheet. Lay the chicken directly on top so it fully covers the sauce (exposed sauce will burn), then spread the remaining marinade over the chicken.
  7. Roast for 35 to 45 minutes, until the thickest part of a thigh reads at least 175 F and the surface is darkened and sticky at the edges.
  8. Rest the chicken for 5 minutes so the juices settle, then serve with the pan sauce spooned over steamed or coconut rice.

Tips from the kitchen

  • Don't skip frying the spice paste; that step cooks off the raw bite and builds the deep flavor the dish is known for.
  • Marinate at least overnight, but two days gives noticeably richer results.
  • Keep the chicken covering the sauce on the baking sheet so the marinade roasts instead of burning.

Estimated nutrition per serving: 420 cal · 28g protein · 12g carbs · 29g fat

Make it your own

  • Swap chicken thighs for drumsticks or bone-in breasts, adjusting roast time.
  • Grill the marinated chicken instead of roasting for a smokier, more traditional finish.
  • Reduce the cayenne for a milder version, or add fresh chili for more heat.

Storing & make-ahead

Store cooled chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat in a 350 F oven until warmed through, or microwave in short bursts. The marinade can be made up to 2 days ahead.

Good to know

Can I use boneless chicken?
Yes, boneless thighs work well and cook faster. Start checking for doneness around 25 minutes.
What can I substitute for tamarind paste?
Use a squeeze of lime juice with a pinch of brown sugar for a similar tangy note, though the flavor will be slightly different.
Why is my sauce bitter?
A slight bitterness from the spices and tamarind is normal and fades during roasting. If it's strong, you may have over-fried the paste.
Can I grill this instead?
Absolutely. Grill the marinated chicken over medium heat, basting with extra marinade, until it reaches 175 F internally.

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