Malay sambal oelek chicken with hot, sweet dipping sauce
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
- 8 boneless, skinless chicken thighs
- oil
- to serve cooked green beans
- to serve steamed basmati rice
marinade
- 2 tbsp sambal oelek or sriracha chilli sauce
- 2 tbsp sweet soy sauce (ketjap manis)
- 3 cm piece gingergrated
- 3 tbsp soft brown sugar
- 3 tbsp rice wine vinegar
- 1 limejuiced
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 clove garlicfinely chopped
Nutrition: per serving
- kcal358low
- fat16.1g
- carbs21.7g
- fibre0.4g
- protein31.3g
- salt1.9g
Method
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.
