Originally posted February 24, 2020

sambal chicken

sambal chicken by joanie


  • 1 1/2 lbs skinless, boneless chicken thighs or breast
  • 1/3 cup brown sugar
  • 1/3 cup chili paste (sambal oelek)
  • 1/2 cup rice vinegar
  • 1/4 cup fish sauce
  • 1/4 cup sriracha
  • 1" ginger, peeled and grated


If using breasts, butterfly the thick part so they lay flat. Prick the chicken all over using a fork. Set aside.

Combine the remaining ingredients. Use half to marinate the chicken before grilling or sauteing over high heat.

Heat the other half in a small saucepan, first brining to a boil, and then simmering until reduced by half. Use as a glaze while cooking and to finish the dish.



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Adapted from

Bon App├ętit
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