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



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


  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