Malay sambal oelek chicken with hot, sweet dipping sauce

Malay sambal oelek chicken with hot, sweet dipping sauce

  • serves 4
  • Easy

Our favourite chilli sauce, sambal oelek makes an easy marinade for chicken thighs. The next stage is quick, chargrill or bbq the chicken and serve with extra sauce as a dip. Friends and family will love this.


Try this Malaysian-style chicken dish, then also check out our Filippino-inspired chicken adobo.



  • boneless, skinless chicken thighs 8
  • oil
  • cooked green beans to serve
  • steamed basmati rice to serve


  • sambal oelek or sriracha chilli sauce 2 tbsp
  • sweet soy sauce (ketjap manis) 2 tbsp
  • ginger 3 cm piece, grated
  • soft brown sugar 3 tbsp
  • rice wine vinegar 3 tbsp
  • lime 1, juiced
  • ground coriander 1 tsp
  • turmeric 1 tsp
  • garlic 1 clove, finely chopped


  • Step 1

    Mix together the marinade (without the garlic), and set half aside for a dipping sauce. Toss the chicken with the remaining marinade and the garlic, Leave for 1 hour, or covered overnight, in the fridge.

  • Step 2

    Heat a bbq or chargrill pan. Drizzle the chicken with a little oil to grill, and season with salt and pepper. Grill until marks appear on each side, about 3-4 minutes each.

  • Step 3

    Serve with green beans, rice, and the sweet and hot dipping sauce.

Nutritional Information

  • Kcals 358
  • Fat 16.1g
  • Carbs 21.7g
  • Fibre 0.4g
  • Protein 31.3g
  • Salt 1.9g