Malaysia (Ayam Percik – Barbecued Spiced Chicken)

• Herb Fed chicken - this is a wonderful marinade for any part of the chicken. Use your favourite part, or break a whole bird down in to pieces. If using breast, use skin-on breast 
• 100ml vegetable oil
• 3tbsp tamarind
• 4 lemongrass stalks - tops only
• 250ml water
• 250ml coconut milk
• 2tbsp palm sugar or brown sugar

Spice Paste

• 5 cloves garlic
• 4 shallots
• 4 lemongrass stalks, white part only
• 3 red chillies
• 1 thumb sized piece of ginger
• 5 macadamia nuts

Rub

• 1tsp salt
• 1tsp sugar
• 1tsp chilli powder
• 1tsp turmeric
• 1tsp coriander

1. Mix the rub ingredients together and then coat the chicken with it. Leave for at least an hour
2. Next, roughly chop the ingredients for the spice paste then blend to a paste
3. Get your BBQ lit. You want a nice gentle fire in order to grill the chicken directly over the coals. Alternatively, heat an over to 190c
4. In a frying pan, heat the oil and fry the spice paste along with the tamarind and the tops of the lemongrass stalks for 5 minutes. Add the water and cook for a further 5 minutes
5. Add the coconut milk, sugar & salt then let it simmer for 5 minutes
6. Grill the chicken over the coals, turning frequently and basting with the sauce you've just made. Keep on building layers of the sauce on the chicken as much as possible. The chicken should be done after 20-30 minutes but please check with an instant read thermometer. You are aiming for 74c internal temp

If using an oven, roast for 30 minutes, basting every 10 minutes. I'd highly recommend using a BBQ though if you have one!

Recipe Courtesy of The Smokin Elk