Kelantan-Style Spiced Coconut Grilled Chicken

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This iconic Kelantan dish features chicken marinated in a fragrant spice paste, grilled over charcoal, and basted repeatedly with a rich coconut sauce infused with tamarind and palm sugar. The result is smoky, tender chicken with a glossy, slightly sweet and tangy spiced coconut glaze. Traditionally served with steamed rice or nasi kerabu for a complete Malaysian meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 34 gFat
• 18 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 9 gSugar
• 40 gProtein
• 610 mgSodium
• 780 mgPotassium
• 70 mgCalcium
• 4.5 mgIron
• 10 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the spice paste

• 8 shallots, peeled
• 5 garlic cloves
• 1 inch fresh ginger, sliced
• 1 inch galangal, sliced
• 2 stalks lemongrass, trimmed and sliced
• 4 candlenuts, roughly chopped
• 1 tbsp ground coriander
• 1 tbsp turmeric powder
• 2 tsp mild chili powder
• 1 tsp ground cumin

For the coconut basting sauce

• 2 cups thick coconut milk
• 2 tbsp tamarind paste
• 2 tbsp grated palm sugar
• 1 tsp fine sea salt
• 3 kaffir lime leaves, torn
• 1 turmeric leaf, shredded (optional)

For the chicken

• 1 whole chicken (about 1.5 kg), butterflied and cut into 8 pieces
• 1 tbsp vegetable oil
• Lime wedges, for serving

Directions

1. Blend the shallots, garlic, ginger, galangal, lemongrass, candlenuts, coriander, turmeric, chili powder, and cumin in a food processor to a coarse paste, adding 2 to 3 tablespoons of water as needed.
2. Rub the chicken pieces thoroughly with the spice paste and 1 tablespoon of oil, then cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
3. Make the basting sauce by combining coconut milk, tamarind paste, palm sugar, salt, kaffir lime leaves, and turmeric leaf in a small saucepan. Simmer gently over low heat for 12 to 15 minutes until reduced by a third and slightly thickened; strain and keep warm.
4. Prepare a charcoal or gas grill for medium indirect heat at around 180 to 200°C. Place the marinated chicken skin-side up on the cooler side of the grill, cover, and cook for 15 minutes, turning occasionally.
5. Move the chicken to direct medium heat and grill, turning and basting generously with the warm coconut sauce every 3 to 4 minutes, for another 15 to 20 minutes until the skin is charred in spots and the juices run clear when pierced at the thickest part.
6. Transfer the chicken to a platter, spoon the remaining thickened coconut sauce over the top, and let rest for 5 minutes before serving with steamed white rice or nasi kerabu and fresh lime wedges.

Cook’s Notes

• Marinating overnight gives the deepest flavor, so plan ahead whenever possible.
• Use fresh-pressed coconut milk rather than canned for a more fragrant, authentic sauce.
• Grill over natural charcoal if you can; the smoky aroma is essential to the dish.
• Baste only after the chicken has begun to set so the sauce clings and caramelizes rather than sliding off.
• Watch the basting sauce carefully because coconut milk can break and turn greasy if boiled too hard.

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