Charcoal Grilled Marinated Chicken Thigh with Percik Sauce

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

  • Salt

  • Sugar

  • Turmeric powder

  • Black pepper

  • Cooking oil

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

  • 5g turmeric

  • 130g MARIGOLD Evaporated Filled Milk

  • 4g sugar

  • 2g salt

  • 50g coconut milk

  • 60g oil

  • 5g peanut butter

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  1. Blend together lemongrass, garlic, dried chillies, candlenuts, ginger, shallots, turmeric until fine.

  2. Sauté the blended ingredients in heated oil until oil splits.

  3. Add in MARIGOLD Evaporated Filled Milk, coconut milk, sugar, salt and peanut butter, cook further until reduced. Keep aside until ready to use.

  4. Heat coals to medium heat.

  5. Grill marinated chicken using a metal or bamboo griller, turning chicken several times to ensure it is thoroughly cooked.

  6. When almost cooked, spread the chicken with percik sauce and continue to grill until cooked and charred.

  7. Heat up the remainder percik sauce and serve on the side.

  8. Garnish the chicken with the coriander, spring onion and basil leaves.

  9. Serve hot with white rice.

Prep time: 30 minutes; 1 day marination)
Cooking time: 60 minutes
Serves: 2
MARIGOLD Evaporated Filled Milk (390g)