Ayam Percik or ‘Splash Chicken’
Made with World Foods Chilli Coconut Marinade
1 bottle World Foods Malaysian Chilli Coconut Madinade (save some to splash on top during cooking or to splash over for noddles, if using)
6 chicken thighs (I used four breasts, skin on)
1 tablespoon cooking oil
2 spring onions, chopped for garnish
Method:1. Marinate chicken with the marinade for at least 30 minutes.
2. Preheat grill/oven/barbeque
3. Cook meat on medium heat, turning occasionally until done and slightly charred (barbeque about 20-30 minutes depending on size/OR pan fry for five minutes on each side then place under the grill for five minutes on each side OR pay fry and then bake in the oven for twenty minutes until cooked through) Spread on some more marinade during the cooking process.
4. Serve hot with white rice or bread or as I did, with noodles stir-fried with spring onions and baby corn.
The sauce can also be used to marinade vegetables or fish…coconut chilli prawns sound good.