A flavorful Grilled Indonesian Style, Sambal Chicken that is easy and delicious! Serve with Asian Slaw or Thai Crunch Salad!
- 2 – 2 1/2 lbs Chicken (boneless, skinless chicken thighs)
- 4 garlic cloves
- 1 1/2 tablespoon sliced fresh ginger
- 1/4 cup sriracha sauce
- 1/4 cup fish sauce
- 1/2 cup brown sugar
- 1/4 cup rice wine vinegar
- 2 tablespoons olive oil or peanut oil
- 1 tablespoon soy sauce or Bragg’s liquid Amino
- 1/4 cup Sambal Olek ( garlic chili paste) plus 1 -2 tablespoons more for extra spicy.
- 8–10 Pre-soaked Skewers (optional)
Garnish Options: crushed roasted Peanuts, fresh mint leaves, sliced scallions
- 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 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.
- Pre-heat the grill to med-high.
- Skewer chicken (or leave whole)
- 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.
- 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).
- 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)!
Of course, you can use chicken breast, just cook a little less so it doesn’t get overcooked or dry.
- Serving Size:
- Calories: 272
- Sugar: 21.3 g
- Sodium: 1192 mg
- Fat: 6.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 21 g
- Fiber: 0.3 g
- Protein: 30.6 g
- Cholesterol: 142 mg
Keywords: Grilled Chicken, Indonesian Chicken, Sambal Chicken, Grilled sambal chicken