Dinner · Malaysian

Ayam Percik (Malaysian Spiced Roast Chicken)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 2, 2026

Ayam percik is Malaysian roast chicken smothered in a fragrant coconut and spice sauce that turns deep and rich in the oven. You make a bold spice paste, simmer it into a creamy marinade, then let the chicken soak up all that flavor before roasting. The result is juicy, golden thighs with a sauce made for spooning over rice.

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Ayam Percik (Malaysian Spiced Roast Chicken)

Why you'll love this

  • Big, layered Malaysian flavor from one make-ahead marinade.
  • The oven does the work while you make rice.
  • Creamy coconut sauce that begs to be spooned over everything.
  • Great for feeding a crowd from one tray.

EveryDayMeal recipe

Ayam Percik (Malaysian Spiced Roast 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 or red chilies
  • 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 400ml) coconut milk
  • 1 tsp sugar
  • 1 cup water
  • to taste salt
  • for greasing and brushing oil

Equipment

  • Blender
  • Skillet
  • Rimmed baking sheet
  • Meat thermometer
  • Basting brush

Instructions

  1. Add the shallots, ginger, garlic, chilies, turmeric, cumin, coriander, and fennel to a blender with a splash of water and blend until you have a smooth, thick paste with no gritty pieces.
  2. Pour the paste into a skillet over medium heat and fry, stirring often, for about 10 minutes until it darkens slightly and smells deeply fragrant. Add a tablespoon of water or oil if it starts sticking, and lower the heat if it looks like it may scorch, since burnt paste turns bitter.
  3. Stir in the tamarind paste, coconut milk, water, sugar, and a good pinch of salt, then bring it to a boil so everything combines.
  4. Lower the heat and simmer for about 10 minutes, stirring now and then, until the sauce reduces and thickens slightly. Taste and adjust the salt or sugar; a faint bitterness now is fine because it mellows during roasting.
  5. Let the sauce cool completely, then pour it over the chicken thighs and marinate in the fridge overnight, or up to two days for the deepest flavor.
  6. Preheat the oven to 425F. Spoon a layer of the marinade onto a greased or foil-lined baking sheet.
  7. Lay the chicken skin side up over the sauce so it fully covers the sauce underneath (exposed sauce will burn), then spread the remaining marinade over the top of the thighs.
  8. Roast for 35 to 45 minutes, until the chicken is golden and the thickest part reaches at least 175F on a thermometer.
  9. Rest the chicken 5 minutes, brush with a little oil for shine, and serve with the pan sauce over steamed or coconut rice.

Tips from the kitchen

  • Marinate at least overnight; the extra time is what gives ayam percik its signature depth.
  • Keep the chicken covering the sauce completely on the tray so nothing exposed burns before the chicken is done.
  • Toast whole spices and grind fresh if you can, but good quality ground spices work fine on a weeknight.

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

Make it your own

  • Swap chicken thighs for drumsticks or a spatchcocked whole chicken (adjust roasting time).
  • Reduce the chilies for a milder, kid-friendly version.
  • Add a stalk of bruised lemongrass to the sauce while it simmers for extra aroma.

Storing & make-ahead

Store cooked chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan or oven with a splash of water to loosen the sauce. The uncooked marinated chicken can sit in the fridge up to 2 days before roasting.

Good to know

Can I make the sauce ahead?
Yes. Make the sauce up to 2 days ahead and keep it chilled, or use it to marinate the chicken right away for even more flavor.
Why does my sauce taste bitter?
A slight bitterness from the turmeric and spice paste is normal at the simmer stage and cooks off in the oven. If it is very bitter, your paste likely scorched, so fry it more gently next time.
Can I grill it instead of roasting?
Absolutely. Grill over medium heat, basting with the marinade, until the chicken hits 175F, which is closer to the traditional method.
What should I serve with it?
Steamed jasmine rice or coconut rice is classic, with cucumber slices or a simple salad to balance the richness.

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