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


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


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


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