Next to Sriracha, Sambal Oelek is my favorite condiment. Mix one or the other with Ranch dressing and you’ve got yourself one of the best sauces around. Oh crap! Did I just type that out loud? Uhmmm.. never mind about the Ranch, I was only kidding. Unless you think that sounds good, then I’m not kidding at all and you should go make it and dip whatever you can in it!!!
But I digress…you came here for a real recipe, didn’t you? Ok, ok… Sambal Grilled Chicken.
This is a REALLY simple and REALLY flavorful dish. I found this recipe in one of my latest Food Network Magazines. It was actually for Sambal shrimp, but I don’t use a lot of shrimp when I cook, so I figured, why not try it on chicken? It turned out to be one of my favorite chicken marinades. I will say that the recipe calls for a lot more sesame oil then I think was needed. I cut it in half and the sesame flavor was still a bit over powering. I have adjusted to what I think will work best. My suggestion – start with a small amount, you can always add more!
Sambal Grilled Chicken
Adapted from Emeril Lagasse, Food Network
1/4 cup Sambal Oelek chili paste
1 Tablespoon granulated sugar
1 Tablespoon lime juice
1 Tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon ground ginger
1 Tablespoon rice vinegar
1 teaspoon fish sauce
1/4 teaspoon sesame oil
4 boneless, skinless chicken breasts
In a bowl, mix together all the ingredients except for the chicken. Stir until well combined. Set aside and let sit at room temperature for 30 minutes. Place the chicken in a resealable bag and pour the marinade over it. Let marinate in refrigerator for 1 hour.
Preheat grill to 375-400 degrees. Remove chicken from bag and discard the marinade. Rub the grill grates with oil and place the chicken directly over the heat. Grill for 8-10 minutes or until the chicken is fully cooked (165 degrees F). Remove from grill and – Enjoy!