Charcoal Grilled Marinated Chicken Thigh with Percik Sauce
Ingredients for chicken marination: (to be marinated overnight)
400g chicken thigh, deboned
200g onion, blended
60g garlic, blended
10g lemongrass, blended
250g percik sauce (refer recipe below)
5g coriander leaves, finely chopped
5g spring onion, finely sliced
5g basil leaves
Ingredients for percik sauce:
100g lemongrass, sliced
10g garlic, crushed
10g dried chillies, soaked in hot water
5g candlenuts, crushed
10g ginger, sliced
100g shallots, sliced
130g MARIGOLD Evaporated Filled Milk
50g coconut milk
5g peanut butter
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Blend together lemongrass, garlic, dried chillies, candlenuts, ginger, shallots, turmeric until fine.
Sauté the blended ingredients in heated oil until oil splits.
Add in MARIGOLD Evaporated Filled Milk, coconut milk, sugar, salt and peanut butter, cook further until reduced. Keep aside until ready to use.
Heat coals to medium heat.
Grill marinated chicken using a metal or bamboo griller, turning chicken several times to ensure it is thoroughly cooked.
When almost cooked, spread the chicken with percik sauce and continue to grill until cooked and charred.
Heat up the remainder percik sauce and serve on the side.
Garnish the chicken with the coriander, spring onion and basil leaves.
Serve hot with white rice.