Keto Ayam Percik (Grilled Chicken with Coconut Sauce)

Ingredients

• 8 Chicken thighs, skin on
• 1 can Coconut milk
• 2.54 cm Ginger
• 4 cloves Garlic
• 4 Shallots
• 1 tsp Turmeric
• 1/2 tsp Chili powder
• 1 tbsp Coconut aminos
• 1 tbsp Lime juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and finely chop the 2.54 cm Ginger, 4 cloves Garlic, and 4 Shallots. Place the chopped ginger, garlic, shallots, 1 tsp Turmeric, and 1/2 tsp Chili powder into a blender or food processor and blend until you have a smooth paste.
2. 2In a medium bowl, combine the spice paste with 1 can Coconut milk, 1 tbsp Coconut aminos, 1 tbsp Lime juice, 1/2 tsp Salt, and 1/4 tsp Black pepper. Stir well to combine all ingredients.
3. 3Add the 8 Chicken thighs, skin on, to the bowl with the sauce. Turn the chicken pieces to coat them completely in the marinade. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to overnight in the refrigerator.
4. 4Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
5. 5Place the marinated chicken thighs onto the preheated grill grates. Grill for 6-8 minutes per side. During the last few minutes of grilling, brush the chicken with any remaining marinade from the bowl. Continue grilling until the chicken is cooked through, the skin is crispy and golden brown, and the internal temperature reaches 74°C on a meat thermometer.
6. 6Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender.
7. 7Serve the Keto Ayam Percik hot.

Substitutions

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