Indonesian Grilled Sambal Chicken Recipe

Packed with bold flavors, aromatic spices, and a punchy sweet heat, Indonesian Grilled Sambal Chicken is the dish you’ll crave again and again. Juicy bites of marinated chicken are infused with tangy, aromatic sambal and finished on a smoky grill—every forkful is a celebration of Southeast Asian street food!

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Ingredients You’ll Need

Ready for flavor fireworks? These straightforward ingredients each play a starring role—building the umami, heat, and deep caramelization that set Indonesian Grilled Sambal Chicken apart. Even better, you probably have most of them in your pantry already!

• Chicken thighs (2 – 2½ lbs, boneless & skinless): Thighs stay juicy and soak up the marinade beautifully, but chicken breasts work for a lighter variation—just reduce cooking time.
• Garlic cloves (4): Essential for that rich, aromatic backbone—use fresh for the best punch.
• Fresh ginger (1½ tbsp, sliced): Gives an irresistible warmth—peel and slice thinly for extra infusion power.
• Sriracha sauce (¼ cup): Brings slow-building spice and tang with a hint of garlicky depth.
• Fish sauce (¼ cup): The secret to umami magic—it amplifies savory flavors without making the chicken “fishy.”
• Brown sugar (½ cup): Provides a caramel finish and helps those grill marks develop into something crave-worthy.
• Rice wine vinegar (¼ cup): Brightens the marinade and balances the sweetness and heat.
• Olive oil or peanut oil (2 tbsp): Lubricates the marinade and adds a hint of nutty richness.
• Soy sauce or Bragg’s liquid Aminos (1 tbsp): Offers saltiness and another layer of deep umami.
• Sambal Oelek (¼ cup + more for extra spicy): The star of the show, this garlic chili paste brings authentic heat, bold color, and that signature Indonesian flavor.
• Pre-soaked skewers (8-10, optional): Great for grilling and serving, especially if you’re aiming for a street-food presentation.
• Garnishes: Crushed roasted peanuts, fresh mint leaves, and sliced scallions add texture, color, and freshness with every bite.

Variations

This Indonesian Grilled Sambal Chicken is wonderfully adaptable—switch up the protein, tweak the spice, or make it suit your lifestyle. Here are some simple ways to let your tastebuds (and your pantry) take the lead!

• Chicken Breasts or Tofu: Swap out thighs for breasts or even pressed tofu for a lighter or vegetarian option—just watch your grilling times to avoid drying out.
• Make It Extra Spicy: Toss in more sambal oelek or add chili flakes for those craving a fiery punch.
• Peanut Butter Marinade: Stir in a spoonful of peanut butter to the marinade for a creamy, nutty finish reminiscent of satay.
• Gluten-Free Friendly: Use tamari or coconut aminos in place of soy sauce or Bragg’s to keep things gluten-free without sacrificing flavor.

How to Make Indonesian Grilled Sambal Chicken

Step 1: Prep and Marinate the Chicken

Start by cutting your chicken thighs into bite-sized chunks if you’re going the skewer route—or you can always leave them whole for easy grilling. Pop them into a zip-top bag or a big bowl, ready to soak up all that flavor. The more surface area, the better that bold marinade will cling to every piece.

Step 2: Blend the Marinade

Toss the garlic, ginger, sriracha, fish sauce, brown sugar, rice wine vinegar, oil, and soy sauce into a blender. Whiz until smooth and silky—then stir in the sambal oelek by hand (don’t blitz it, or you’ll lose its signature texture!). Pour this fiery marinade over the chicken, ensuring every piece gets plenty of coverage. Let it marinate for at least 15 minutes, or cover and refrigerate overnight for guaranteed flavor explosion.

Step 3: Prep the Grill and Skewers

While the chicken marinates, pre-soak your wooden skewers to prevent burning if you’re using them. Heat your grill to medium-high—you want it hot enough for juicy grill marks but not so hot that the sugars scorch too quickly.

Step 4: Simmer the Marinade for Basting

Pour any remaining marinade into a small pot and bring to a gentle simmer. Let it cook for 5–10 minutes until it thickens and takes on a magazine-worthy glossy sheen—you’ll slather this over the chicken as it grills for layers of sticky, caramelized flavor.

Step 5: Grill (and Baste!) the Chicken

Thread the chicken onto skewers or place thigh pieces right on the greased grill. Lower the lid and cook for about 5 minutes, until you get deep grill marks. Flip, baste with that simmered marinade, and cover again. Once both sides are beautifully seared and basted, move the chicken to a cooler part of the grill (or pop it into a 375°F oven) to finish cooking through—juices should run clear and the outside should be a sticky, spicy triumph!

Step 6: Garnish and Serve

As soon as your Indonesian Grilled Sambal Chicken is cooked, sprinkle with crushed peanuts, mint, and scallions for a fresh burst of color and crunch. Serve with a vibrant Thai Crunch Salad or tangy Asian Slaw, and don’t be surprised if everyone asks for seconds!

How to Serve Indonesian Grilled Sambal Chicken

Garnishes

For unforgettable presentation and crunch, top your Indonesian Grilled Sambal Chicken with a flurry of crushed roasted peanuts, a handful of fresh mint leaves, and bright, crisp sliced scallions. These garnishes don’t just add color; they elevate every bite with extra texture and bursts of fresh, herbal flavor.

Side Dishes

Indonesian Grilled Sambal Chicken shines alongside cool, crisp salads like a Thai crunch or easy Asian slaw—both offer a refreshing counterpoint to the deeply savory, spicy chicken. For a heartier meal, try steamed jasmine rice or fluffy coconut rice to soak up every drop of sauce.

Creative Ways to Present

Channel street-food energy by serving chicken skewers right off the grill on a big platter, or pile them onto a bed of greens for a stunning summer salad. For parties, slice leftover chicken and stuff into lettuce wraps with fresh herbs, peanuts, and extra sambal for a DIY, interactive meal everyone loves.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Indonesian Grilled Sambal Chicken to cool completely before transferring to an airtight container. It’ll keep well in the refrigerator for up to three days, making lunch or another quick weeknight dinner an absolute breeze.

Freezing

This recipe is freezer-friendly! Tuck fully cooked and cooled chicken pieces into a sealed freezer bag. They’ll keep for up to two months; thaw overnight in the fridge for best texture and flavor.

Reheating

To reheat, pop the chicken into a 350°F oven until hot and sizzling—about 10 minutes. For quick lunches, microwave in short bursts with a splash of water to keep things juicy. Don’t forget to garnish with fresh herbs and peanuts to revive its just-grilled flair!

FAQs

Final Thoughts

If you’re looking to bring a little adventure to your dinner table, Indonesian Grilled Sambal Chicken delivers every time with its vibrant flavors and effortless prep. Give it a try—your tastebuds (and anyone you share it with) will be begging for a repeat performance!

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