Here is a delicious recipe for Indonesian Style, Grilled Sambal Chicken- full of great flavor with a little bit of heat, and so juicy and tender. Fast and simple to make, it comes together in less than 30 minutes – and lately, it’s been on our plates a lot around here! It’s a little addicting! The flavorful marinade would taste great with tofu or fish too!
I love this best served over Thai Vegetable Crunch Salad, a healthy vegan, GF salad made with shredded cabbage and summer vegetables, mint, basil, scallions and a light peanut dressing. The combination of spicy, sweet, salty, tangy Grilled Sambal Chicken, paired with the cool crunchy Thai Peanut Salad is so delicious! Whether it’s tossed into salad, folded into tacos, served over rice or with a bowl of grilled veggies, it’s very versatile recipe I think you will love.
The Sambal chicken can be quickly be grilled in whole pieces, or if you have more time, cut the chicken into bite-sized pieces, then skewer.
Sambal Olek, an Indonesian style red chile paste is available at most grocery stores and it’s the secret to this great flavor. I will often double the recipe, because the refrigerated leftover chicken keeps really well and tastes incredibly good, cold….perfect for quick lunches or to-go meals.
Be sure to use bone-less, skin-less thigh meat, to ensure the juiciest chicken possible. I’ve also used this flavorful marinade on tofu, then grilled it with great results –just make sure to grease the grill extra well first, and use a metal spatula to flip.
If serving the chicken on its own, without the Thai Vegetable Crunch Salad, you could garnish it with fresh mint leaves, scallions and crushed roasted peanuts.
If serving with the Thai Vegetable Crunch Salad, simply slice and place over top or plate with the skewers.
The left over marinade, is reduced and cooked down for a few minutes, and used to baste the chicken while its grilling.
Grill over medium high heat, getting both sides deeply seared. Turn heat down to low, and cover until cooked through.
Grilled Sambal Chicken
A flavorful Grilled Indonesian Style Chicken
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Main
- Cuisine: Indonesian
Ingredients
- 2 – 2 ½ lbs Chicken ( bone-less, skin-less chicken thighs)
- 3 garlic cloves
- 1 ½ Tablespoons sliced fresh Ginger
- ¼ C sriracha sauce
- ¼ C fish sauce
- ½ C brown sugar
- ¼ C rice wine vinegar
- ⅛ C vegetable oil
- 1 Tablespoon Soy sauce or Bragg’s liquid Amino
- ¼ C Sambal Olek ( red chili paste) plus 1 -2 T more for extra spicy.
- 8–10 Pre-soaked Skewers ( optional)
- Garnish Options: crushed roasted Peanuts, fresh mint leaves, sliced scallions
Instructions
- Cut chicken into bite size pieces ( to skewer) or leave whole and place them in a gallon zip lock bag or bowl.
- Place the rest of the ingredients, except Sambal Olek ( or red chili paste) in a blender, and blend until smooth. Stir in chili paste, to combine. Pour marinade over the chicken and marinate for 15 minutes or overnight.
- Pre -heat the grill to med-high.
- Skewer chicken ( or leave whole)
- Pour the left over 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.
- 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.
- Serve with Thai Crunch Salad, or garnish with fresh mint, scallions and crushes roasted peanuts.
We had it with the salad and rice (flavored with lime, cilantro and green onion)and it was one of the best meals we have ever had!! thank you sooo much!!
★★★★★
Oh awesome!
Hi Sylvia. Cooked your sambal oelek chicken with Thai salad. Oh ! Sooo delicious!!! My wife fell in love with me once again. Will be cooking it for friends after lockdown ends. Thank you.!!!
★★★★★
Thanks Roman!!!
I tripled the sauce ingredients and substituted chicken wings and drums for the thighs. Also added lemongrass + Cilantro and substituted palm sugar instead of brown sugar. Turned out phenomenal!
★★★★★
Great to hear!
Very flavorful, even though I cut the sambal olek to 1 T total to accomodate our toddler grandson. I left the chicken thighs whole, turned out beautifully.
★★★★★
So delicious! I subbed stevia instead of sugar and it worked just as well. Beautiful recipe
★★★★★
This was phenomenal!! SO easy and full of delicious flavor.
★★★★★
Great to hear!
This is the perfect summer dish. I have made the chicken a couple of times– always with the amazing thai crunch salad, and it’s always a hit. I love that the sweetness balances out the heat. And that the heat level is fairly adaptable to taste both in the initial ingredient list but also when basting– I add extra sauce to mine and leave it off of those who don’t love heat.
★★★★★
Im so glad you liked it and thanks for the comment and rating! xoxo
This recipe was awesome! Just the right amount of spiciness without being too spicy. i forgot to buy ginger so I made the recipe without it – still had tons of flavor. I would put this recipe in my top 10 chicken recipes. Thanks much for sharing.
Oh awesome! thanks Amy! glad you enjoyed.
Making this as I write. Can’t wait to eat!
★★★★★
This is THE BEST chicken recipe!! My family cannot get enough of this recipe. No changes needed. Thank you so much! I wish you would post more chicken recipes like this–easy to make but with *tons* of flavor.
I appreciate the feedback ….and I will make a point of doing that! Thanks Martha!
This looks yummy..! Must try this! Thank you for the recipe. 🙂
Thanks Atty, yes, it’s an easy one, tasty too….let me know what you think!