Ayam percik, literally translated means 'sprinkled chicken', which refers to the way the sauce is dabbed onto the meat while it is being grilled over charcoal fire. Whole chicken is cut into quarters and marinated in a rich, spicy sauce full of spices and instead of skewers, they are bound onto sugar cane before cooking. The sweet cane juice helps enhance the flavour to the chicken pieces that cook to tender perfection thanks to the marinade. However, since I didn't have any sugar canes to hand, I replaced it with bamboo skewers.
Try this one when you've got your barbecue going next!
3 garlic cloves
2 cm ginger
4-5 dried chillies
100ml coconut milk or yogurt
4 buah keras (candlenut)
1 tablespoon brown/palm sugar
1 teaspoon belacan
1 tablespoon of mango puree, alternately, use juice of half a lime
2 chicken legs (thigh and drumstick attached)
Blend all the ingredients except chicken into a smooth paste. Season with salt and pepper, then marinate the chicken in the blended result for at least 2 hours (preferably overnight in the fridge if you have the time). Skewer the chicken pieces with two bamboo sticks each and grill on both sides until the juices from the chicken runs clear (takes 20-30 minutes, depending on size of the chicken pieces). Dab the chicken with the marinade while it is grilling, using a crushed lemongrass as a brush. While the chicken is grilling, simmer the marinade and reduce it by half. When the chicken is cooked, coat it well with the reduced marinade before serving.