Sambal Chicken Thighs
Here is another recipe from Bon Appetit. Made this chicken last night for my family and it was approved by all. We eat a lot of chicken in our home, so I’m always looking for something new, so dinner doesn’t seem so boring. The marinade is sweet and slightly spicy- if that’s an issue hold off on the chili paste. Cooking down the marinade to baste the chicken adds a stickiness to the outside and is really flavorful.
Yes, you can use chicken breasts here, but the difference is pretty great in the texture. Thighs stay tender when you cook them, while chicken breasts tend to get dry. If you haven’t made them yet, give it a try!
Tips:
The original recipe called for cutting the chicken and placing on skewers. I don’t like skewers, so I cooked the thighs whole, then cut them up for rice bowls.
This is another recipe you can prepare and stick in the freezer for a future dinner.
Sambal Chicken
Originally from Bon Appétit
Makes 4 servings
INGREDIENTS
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1- 1/2 pounds skinless, boneless chicken thighs
INSTRUCTIONS
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat.
Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.