| Cuisine: Oriental | Type: Main Course | Serves: 6 |
|
Source:
|
https://www.feastingathome.com/grilled-sambal-chicken/print/19863/ |
|
Attributes:
|
Grill, Book |
|
Comments:
|
We add the extra Sambal Oelek to make this a bit more spicy. This year we really got into trying more Asian foods, and especially spicy dishes. |
|
Serving Suggestions:
|
Serve with Thai Crunch Salad, found elsewhere and a citrusy white wine. |
|
Ingredients:
|
2 to 2 -/2 pounds boneless, skinless chicken thighs 4 garlic cloves 1-1/2 tbs. 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 tbs. olive oil or peanut oil 1 tbs. soy sauce 1/4 cup Sambal Olek (garlic chili paste) plus 1-2 tbs. more for extra spicy 8–10 pre-soaked wooden skewers (optional) Garnish with chopped peanuts, mint, cilantro, scallions, any or all |
|
Instructions:
|
1. Cut chicken into bite-size pieces (to skewer) or leave whole and place them in a gallon zip lock bag or bowl. 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 up to overnight. 3. Pre-heat the grill to med-high. 4. Skewer chicken (or leave whole), reserving the marinade. 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. 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°F oven). |
|
Related recipes:
|
2025-02-06