Malaysian · Keto
Ayam Percik
Inspired by Malaysian cuisine, this keto dinner is prepared with chicken and coconut milk. Low carb, maximum flavor!
Halal-friendly Medium
- Prep
- 24 min
- Cook
- 21 min
- Total
- 45 min
- Serves
- 2
4g Net carbs
35g Protein
25g Fat
385 Calories
Per serving
Ingredients
- 300 g chicken
- 300 g coconut milk
- 1 (juiced) lemongrass
- 1/2 tsp turmeric
- 2 pieces pepper
Method
- Combine coconut milk, lemongrass juice, turmeric, and pepper in a bowl to create the percik marinade.
- Submerge the chicken pieces in the marinade, ensuring they are fully coated, then refrigerate for 20 minutes to allow the flavors to penetrate the meat.
- Heat a grill or grill pan over medium-high heat and remove the chicken from the marinade, reserving the remaining marinade liquid.
- Grill the chicken for approximately 10 minutes per side, basting frequently with the reserved coconut milk marinade to build a rich, lacquered coating.
- Continue grilling and basting until the chicken is cooked through and the marinade has caramelized onto the surface, about 21 minutes total cook time.
- Rest the chicken for 2 minutes before serving to allow the juices to redistribute throughout the meat.
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