Grilled Chicken with Spicy Coconut Sauce

Ingredients

In this adaptation of Ayam Percik to Cypriot cuisine, we have incorporated the traditional flavors of Cyprus while staying true to the essence of the original dish. The original Malaysian recipe uses a variety of spices such as turmeric, ginger, and lemongrass, which are also commonly found in Cypriot cuisine. However, we have adjusted the spice levels to cater to the Cypriot palate, ensuring a balance between heat and flavor. Additionally, we have replaced some of the original ingredients with Cypriot alternatives, such as using Cypriot chili peppers instead of Malaysian ones. These modifications result in a dish that retains the essence of Ayam Percik while incorporating the unique flavors of Cypriot cuisine. We alse have the original recipe for Ayam percik, so you can check it out.

• 4 chicken breasts (600g / 1.3 lbs) 4 chicken breasts (600g / 1.3 lbs)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon ground turmeric (5g) 1 teaspoon ground turmeric (5g)
• 1 teaspoon ground ginger (5g) 1 teaspoon ground ginger (5g)
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• 2 Cypriot chili peppers, finely chopped 2 Cypriot chili peppers, finely chopped
• 2 tablespoons lime juice (30ml) 2 tablespoons lime juice (30ml)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, turmeric, ginger, lemongrass, garlic, cumin, coriander, paprika, and salt to make the marinade.
2. 2.
   Add the chicken breasts to the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 1 hour in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the marinated chicken breasts for approximately 6-8 minutes per side, or until cooked through and nicely charred.
5. 5.
   While the chicken is grilling, prepare the spicy coconut sauce. In a saucepan, combine the coconut milk, chopped chili peppers, and lime juice. Bring the mixture to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
6. 6.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Then, slice the chicken into strips.
7. 7.
   Serve the grilled chicken with the spicy coconut sauce drizzled over the top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Cypriot chili peppers — Adjust the amount of chili peppers according to your preferred level of spiciness. Remove the seeds for a milder flavor.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra smoky flavor, grill the chicken over charcoal instead of a gas grill.
• If you prefer a milder sauce, reduce the amount of chili peppers or remove the seeds before chopping.
• Serve the dish with a side of fluffy basmati rice to complement the flavors.
• Add a squeeze of fresh lime juice over the grilled chicken before serving for an extra burst of citrusy flavor.
• If you don't have access to fresh lemongrass, you can use lemongrass paste or dried lemongrass powder as a substitute.

Serving advice

Serve the Grilled Chicken with Spicy Coconut Sauce as a main course, accompanied by a side of fragrant basmati rice and a fresh salad. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

Arrange the grilled chicken strips on a platter and drizzle the spicy coconut sauce over them. Sprinkle some chopped fresh cilantro on top for a pop of color. Serve with a side of fluffy basmati rice and a vibrant salad to create an enticing and visually appealing presentation.