Malaysian Spiced Coconut Grilled Chicken

A signature dish from Kelantan in northern Malaysia, this grilled chicken is coated in a fragrant spice paste, slowly fire-kissed over charcoal, and basted with a rich, tangy-sweet coconut sauce. The result is smoky, juicy meat layered with complex island flavors.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 42 gFat
• 22 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 10 gSugar
• 45 gProtein
• 780 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the spice paste

• 6 shallots, peeled and halved
• 4 garlic cloves
• 1 inch fresh ginger, sliced
• 2 stalks lemongrass, white part only, sliced
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tbsp chili powder

For the chicken

• 1.3 kg chicken pieces (thighs and drumsticks)
• 1 tsp fine salt
• 1 tbsp vegetable oil
• 1 tbsp fresh lime juice

For the coconut sauce

• 400 ml full-fat coconut milk
• 2 tbsp tamarind paste
• 3 tbsp chopped palm sugar (or brown sugar)
• 1 tsp salt
• 3 kaffir lime leaves, torn
• 1 tbsp fish sauce

For garnish

• Fresh cilantro, chopped
• Lime wedges
• Thinly sliced cucumber
• Thinly sliced red onion

Directions

1. Make the spice paste: Combine the shallots, garlic, ginger, lemongrass, ground coriander, cumin, turmeric, and chili powder in a blender with 3 tablespoons of water. Blend until a smooth paste forms, scraping down the sides as needed.
2. Marinate the chicken: Pat the chicken pieces dry with paper towels. Rub all over with salt, oil, and lime juice, then massage half of the spice paste thoroughly into the meat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Prepare the coconut sauce: Heat a heavy saucepan over medium heat. Add the remaining spice paste and cook, stirring frequently, for 3 to 4 minutes until darkened and fragrant. Pour in the coconut milk and add the tamarind paste, palm sugar, salt, kaffir lime leaves, and fish sauce. Bring to a gentle simmer and cook for 10 to 12 minutes until the sauce thickens enough to coat the back of a spoon.
4. Preheat the grill: Set up a charcoal or gas grill for medium-high heat, around 200°C (400°F). Lightly oil the grates to prevent sticking.
5. Grill the chicken: Place the marinated chicken pieces on the grill, skin-side down first. Grill for 6 to 8 minutes per side, turning occasionally, until the skin is charred in spots and the internal temperature reaches 75°C (165°F). In the last 3 minutes, brush generously with the coconut sauce to build a glossy, caramelized coating.
6. Rest and serve: Transfer the grilled chicken to a platter and let rest for 5 minutes. Spoon the remaining coconut sauce over the top and garnish with fresh cilantro, lime wedges, sliced cucumber, and red onion. Serve hot with steamed rice.

Cook’s Notes

• For the most authentic smoky flavor, use a charcoal grill and let the coals burn down to glowing embers before cooking.
• Adjust the chili powder to match your preferred heat level; authentic Kelantan versions tend to be moderately spicy.
• Palm sugar adds a deeper, more caramel-like sweetness than regular brown sugar and is worth seeking out.
• The coconut sauce can be made up to 2 days ahead and reheated gently before serving, which actually deepens the flavor.
• If galangal is unavailable, substitute with extra ginger, though the finished flavor will be slightly different from the coastal Malay original.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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