Aromatic Malaysian Broiled Chicken Recipe

Golden-spiced Malaysian chicken with coconut milk gravy delivers restaurant-quality flavors, but the secret broiling technique will surprise you.

Why You’ll Love This this Aromatic Malaysian Broiled Chicken

This fragrant Malaysian chicken gets its incredible depth from a spice paste made with garlic, ginger, chilies, and turmeric that practically perfumes your entire kitchen while it cooks.

The two-step cooking process—first simmering the chicken in coconut milk until tender, then broiling it until golden—creates this amazing contrast between juicy meat and slightly crispy, caramelized edges.

You’ll find yourself sneaking bites of that aromatic gravy while the chicken broils, because honestly, who’s that kind of willpower when something smells this good.

Ingredients List

This Malaysian broiled chicken recipe calls for simple ingredients that pack a serious flavor punch when combined together.

  • 2 chicken, cut into 4 parts (each about 2 lbs)
  • 1 teaspoon salt (for rubbing chicken)
  • 2 teaspoons salt (for coconut milk mixture)
  • 1/2 can coconut milk
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1 tablespoon ginger, shredded
  • 4 cloves garlic
  • 1 large onion
  • 5 dried chilies, soaked until soft
  • 1 teaspoon turmeric powder

Health Considerations:

  • The coconut milk adds richness but also saturated fat, so you can substitute light coconut milk if you’re watching calories
  • Fresh spices like ginger, garlic, and turmeric bring anti-inflammatory benefits along with their bold flavors
  • Broiling instead of deep-frying keeps this dish relatively lean while still delivering that crispy-edged texture we’re all craving
  • The spice blend means you get tons of flavor without relying heavily on salt or added fats

Step by Step Directions

broiled chicken with spices

This traditional Malaysian broiled chicken combines aromatic spices with coconut milk to create tender, flavorful chicken with perfectly crispy edges.

Step-by-Step Instructions:

  • Pound the ginger, garlic, onion, dried chilies, and turmeric powder until they form a fine paste, then set aside.
  • Rub the chicken pieces all over with 1 teaspoon of salt and set aside to marinate.
  • In a large pot, mix the coconut milk with 1 cup of water, then add the pounded spice paste, bay leaves, 2 teaspoons of salt, and sugar.
  • Bring the coconut milk mixture to a boil over medium-high heat.
  • Add the seasoned chicken pieces to the boiling mixture and simmer for 10 minutes, turning occasionally to guarantee even cooking.
  • Remove the chicken from the pot and place on a broiling rack, reserving the cooking liquid as gravy for basting.
  • Preheat your broiler and position the rack about 6 inches from the heat source.
  • Broil the chicken for 10 minutes on the first side, basting with the reserved gravy.
  • Flip the chicken pieces and broil for another 10 minutes on the second side, continuing to baste with gravy for maximum flavor and to prevent drying out.
  • Serve immediately while the chicken is hot and the skin is crispy.

For an even more authentic flavor profile, consider using an electric spice grinder to achieve the finest texture when grinding your whole spices like turmeric, coriander, and cumin seeds.

Substitutions and Variations

  • Chicken thighs only – forget the whole chicken situation and just use 8 bone-in thighs, because let’s be real, thighs are always more forgiving and juicy.
  • Oven version – no broiler? Roast at 425°F for about 25-30 minutes after the simmering step, basting every 10 minutes like your grandmother would.
  • Make it saucier – double the coconut milk and spices to create extra gravy, because there’s never enough of that golden, aromatic sauce.
  • Lemongrass addition – throw in 2 stalks of bruised lemongrass with the bay leaves for that authentic Southeast Asian ambiance.

Additional Things to Serve With This Dish

This chicken practically begs for some starchy companions to soak up all that incredible coconut-spice gravy.

  • Jasmine rice – the classic choice that never disappoints, fluffy and fragrant enough to make you forget about everything else on your plate.
  • Coconut rice – because if you’re going full Malaysian, why not double down on the coconut situation and make your rice creamy and slightly sweet.
  • Roti canai or naan – any flatbread that can handle some serious gravy-mopping duty, though good luck finding authentic roti canai unless you live near a Malaysian restaurant.
  • Simple cucumber salad – thinly sliced cucumbers with rice vinegar and a pinch of sugar to cut through all that rich, spicy goodness.
  • Stir-fried Asian greens – bok choy, gai lan, or whatever leafy vegetables you can grab, because we all need something green on our plates to feel less guilty.
  • Pickled vegetables – store-bought or homemade, anything acidic and crunchy that can balance out the warm spices and creamy coconut.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some insider secrets that’ll turn your broiled chicken from good to absolutely unforgettable.

  • Don’t skip the salt rub – that initial teaspoon of salt needs at least 15 minutes to work its magic, though 30 minutes is even better if you’re not starving.
  • Pound those spices like you mean it – a mortar and pestle gives you the best flavor release, but a food processor works if your arm muscles aren’t up for the workout.
  • Taste your coconut milk first – some brands are watery disappointments while others are gloriously thick, so adjust your water accordingly or you’ll end up with chicken soup instead of gravy.
  • Keep that gravy hot – when you’re basting during broiling, make sure the leftover coconut mixture stays warm on the stove, because cold gravy on hot chicken is just sad.
  • Watch your broiler like a hawk – these things go from golden perfection to charcoal disaster faster than you can say “what’s that burning smell.”
  • Let the chicken rest – I know it smells incredible and you want to plunge in immediately, but five minutes of patience means juicier meat and less scalded tongue.
  • Save every drop of that gravy – whatever coconut mixture is left over becomes liquid gold for drizzling over rice or dunking your flatbread.

Nutritional Facts

This Malaysian broiled chicken delivers impressive protein while the coconut milk and spice blend provide healthy fats and antioxidants.

  • High protein powerhouse – each serving packs about 35-40 grams of complete protein, perfect for muscle building and keeping you satisfied for hours.
  • Moderate calorie count – approximately 320-380 calories per serving, making it a reasonable choice for most meal plans.
  • Healthy fats from coconut milk – contains medium-chain triglycerides (MCTs) that your body can quickly convert to energy rather than store as fat.
  • Low carb friendly – only about 4-5 grams of carbs per serving, mostly from the onion and spices.
  • Rich in B vitamins – chicken provides plenty of niacin, B6, and B12 for energy metabolism and nervous system health.
  • Turmeric’s anti-inflammatory boost – curcumin in turmeric helps fight inflammation and may support joint health.
  • Garlic and ginger benefits – both spices offer immune-supporting compounds and may help with digestion.
  • No added sugars – the single teaspoon of sugar adds minimal impact while balancing the spice heat.
  • Sodium awareness – contains about 800-900mg sodium per serving due to the salt rub and seasoning blend.
  • Iron and zinc content – chicken provides essential minerals for immune function and oxygen transport.

Fun “Did You Know?”

While most people think coconut milk is just a creamy cooking ingredient, it’s actually the liquid extracted from mature coconut meat that’s been grated and squeezed – not the clear water you’d find inside a fresh coconut!

I find it fascinating that turmeric, which gives our chicken its golden color, was once more valuable than gold in ancient times.

Malaysian cooks traditionally marinate their chicken overnight, but this quick version delivers incredible flavor in just minutes.

The broiling technique creates a perfect balance between the tender, spice-infused interior and beautifully caramelized exterior.