Grilled Sambal Chicken
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(20)
Ingredients
6 servings
- 2 – 2 ½ lbs Chicken (boneless, skinless chicken thighs)
- 4 garlic cloves
- 1 ½ tablespoon sliced fresh ginger
- ¼ cup sriracha sauce
- ¼ cup fish sauce
- ½ cup brown sugar
- ¼ cup rice wine vinegar
- 2 tablespoons olive oil or peanut oil
- 1 tablespoon soy sauce or Bragg’s liquid Amino
- ¼ cup Sambal Olek ( garlic chili paste) plus 1 -2 tablespoons more for extra spicy.
- 8-10 Pre-soaked Skewers (optional)
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Preparation
Step 1
Cut chicken into bite-size pieces (to skewer) or leave whole and place them in a gallon zip lock bag or bowl.
Step 2
Place the rest of the ingredients, except Sambal Oelek (or red chili paste) in a blender, and blend until smooth. Stir in the Sambal Oelek chili paste, to combine. Pour marinade over the chicken and marinate for 15 minutes or overnight.
Step 3
Pre-heat the grill to med-high.
Step 4
Skewer chicken (or leave whole)
Step 5
Pour the leftover marinade into a small pot, bring to a simmer, and simmer on low for 5-10 mins, until thickened and reduced. You will use it to baste the chicken.
Step 6
Place chicken on a hot, preheated, greased grill. Cover. Cook 5 minutes or longer until deep grill marks appear. Turn over, baste, cover. Once you’ve got a good sear on both sides, and both sides are basted, turn heat to low, or move to upper rack and continue cooking through ( or finish in 375 oven).
Step 7
Serve with Thai Crunch Salad, or the Asian Slaw garnish with fresh mint, scallions and crushed roasted peanuts, or try this Peanut Chili Crunch (Seroendeng)!
Step 8
Save recipe for the next time?
