Indonesian Grilled Sambal Chicken
Ingredients
The chicken and marinade
-
2 – 2 ½
lbs
boneless, skinless chicken thighs
-
4
cloves
garlic
-
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)
-
1-2
tablespoons
extra Sambal Olek for spiciness
-
8-10
pieces
pre-soaked skewers (optional)
Garnish options
-
to taste
crushed roasted peanuts
-
to taste
fresh mint leaves
-
to taste
sliced scallions
Instructions
- Cut chicken into bite-size pieces or leave whole and place in a zip lock bag or bowl.
- Blend the rest of the ingredients (except Sambal Olek) until smooth, then stir in the Sambal Olek.
- Pour the marinade over the chicken and marinate for 15 minutes or overnight.
- Preheat the grill to medium-high heat.
- Skewer the chicken if desired.
- Simmer the leftover marinade in a pot for 5-10 minutes until thickened.
- Place chicken on the grill, cover, and cook for about 5 minutes until deep grill marks appear.
- Turn the chicken over, baste with marinade, cover, and continue cooking until done, or finish in a 375°F oven.
- Serve with Thai Crunch Salad or Asian Slaw, garnished with mint, scallions, and peanuts.
Nutrition Facts (estimated)
Servings
6
Calories
272
Total fat
6.6g
Total carbohydrates
21g
Total protein
30.6g
Sodium
1192mg
Cholesterol
142mg
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