Keto Ayam Percik (Grilled Coconut Chicken)

Ingredients

• 8 pieces Chicken thighs
• 1 can Coconut milk
• 5.08 cm Ginger
• 4 cloves Garlic
• 1 stalk Lemongrass
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 2 tbsp Coconut aminos
• 1 tbsp Lime juice
• 1 tbsp Coconut oil

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

Instructions

1. 1In a blender, combine the 1 can of coconut milk, 5.08 cm ginger (peeled and roughly chopped), 4 cloves garlic (peeled), 1 stalk lemongrass (trimmed and roughly chopped), 1 tsp turmeric powder, 1/2 tsp chili powder, 2 tbsp coconut aminos, and 1 tbsp lime juice. Blend until smooth to create the marinade.
2. 2Place the 8 pieces of chicken thighs in a bowl or a large resealable bag. Pour the blended marinade over the chicken, ensuring all pieces are well-coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or preferably overnight.
3. 3Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
4. 4Lightly brush the grill grates with 1 tbsp coconut oil to prevent sticking.
5. 5Place the marinated chicken thighs on the preheated grill. Grill for 6-8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 74°C and has developed a nicely charred exterior.
6. 6Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.

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