How to Make Spicy Grilled Chicken with Rice (Traditional & Healthy Version)
Spicy Grilled Chicken with Rice, or 'Ayam Bakar Pedas bersama Nasi', is a beloved Malaysian lunch dish that captures the essence of Malaysia’s multicultural cuisine. This dish features tender chicken marinated in a blend of aromatic local spices such as serai (lemongrass), kunyit (turmeric), and cili padi (bird’s eye chili), then grilled to perfection for a smoky flavor. Paired with fragrant rice cooked using pandan leaves and optionally santan (coconut milk), it offers a harmonious balance of heat, umami, and subtle sweetness. Traditionally, Spicy Grilled Chicken with Rice is a staple at family gatherings and local warungs, reflecting Malaysia’s rich heritage of Malay, Chinese, and Indian influences. It’s a great choice for those seeking a satisfying yet health-conscious meal, as the grilling method keeps the dish lower in fat compared to deep-fried variations. The fresh herbs and spices not only add depth to the flavor but also pack nutritional benefits. Enjoyed with a side of ulam (traditional herbs) or a fresh salad, this dish showcases Malaysia's love for vibrant, wholesome meals.
Ingredients
- 2 pieces (150g each) Boneless, skinless chicken breast (Ayam)
- 2 cups Cooked white or brown rice (Nasi)
- 1 stalk Lemongrass (Serai, finely chopped)
- 1-inch piece Fresh turmeric (Kunyit, grated (or 1 tsp powder))
- 2-3 pieces Bird’s eye chili (Cili padi, adjust to taste)
- 2 cloves Garlic cloves (Bawang putih, minced)
- 2 small Shallots (Bawang merah, sliced)
- 1 tablespoon Low-sodium soy sauce
- 1 leaf Pandan leaf (Daun pandan, for rice)
- 1 tablespoon Lime juice (Limau nipis, for marinade)
- 1 teaspoon Cooking oil (Can use olive or canola)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Step-by-step instructions
Step 1 · Prepare the marinade by blending lemongrass
Prepare the marinade by blending lemongrass, turmeric, bird’s eye chili, garlic, shallots, soy sauce, lime juice, salt, and pepper into a smooth paste.
Step 2 · Coat the chicken breasts evenly with the marinade
Coat the chicken breasts evenly with the marinade. Cover and let it sit for at least 10 minutes to absorb the flavors.
Step 3 · Preheat a grill pan or outdoor grill over medium heat
Preheat a grill pan or outdoor grill over medium heat. Lightly brush with cooking oil.
Step 4 · Grill chicken breasts for 6-8 minutes per side
Grill chicken breasts for 6-8 minutes per side, or until fully cooked and slightly charred.
Step 5 · While the chicken grills
While the chicken grills, cook rice with a pandan leaf for aroma. Use brown rice for higher fiber.
Step 6 · Serve grilled chicken hot over a bed of rice
Serve grilled chicken hot over a bed of rice. Garnish with fresh ulam, cucumber slices, or lime wedges.
Why this recipe is healthy
Grilling is a heart-healthy cooking method that reduces unnecessary fats, making this dish suitable for calorie-conscious individuals. The use of fresh, local Malaysian ingredients ensures a nutrient-rich meal, while the inclusion of herbs and spices not only enhances taste but also improves digestion. With lean protein and whole grains, it’s a balanced lunch option that keeps you full and energized.
A note on tradition
In Malaysia, Spicy Grilled Chicken with Rice is often enjoyed during lunch or festive gatherings. It is especially popular in Malay households and is also served at local food stalls throughout the country. The use of fresh herbs and spices highlights Malaysia’s agricultural bounty and multicultural influences. This dish is flexible and adaptable, making it a favorite for both everyday meals and special occasions.