Indonesian Grilled Sambal Chicken Recipe

If you’re craving a dinner that bursts with bold flavors and will turn a simple weeknight into an exotic feast, Indonesian Grilled Sambal Chicken is about to become your new go-to. Succulent chicken gets a fiery, sweet, and tangy marinade, then hits the grill for irresistible charred edges and juicy tenderness. Each bite offers a symphony of Southeast Asian flavors — the perfect balance of spicy, savory, and slightly sweet.

Ingredients You’ll Need

Let’s talk about the cast of characters that makes Indonesian Grilled Sambal Chicken an absolute flavor bomb. Each ingredient plays a key role in balancing spice, sweetness, acidity, and juicy tenderness — with several pantry staples, it’s surprisingly easy to pull together!

• Chicken thighs (2–2½ lbs, boneless & skinless): Thighs stay gorgeously moist and tender on the grill; you can also use breasts with a little extra mindfulness on timing.
• Garlic cloves (4): Fresh garlic infuses earthy, aromatic punch that’s essential for the marinade.
• Fresh ginger (1½ tbsp, sliced): Zingy and slightly peppery, ginger adds depth and classic Asian fragrance.
• Sriracha sauce (¼ cup): This beloved chili sauce adds a layer of spicy heat and tanginess.
• Fish sauce (¼ cup): Don’t skip this umami powerhouse! It brings an authentic savory depth.
• Brown sugar (½ cup): Adds a beautiful caramelized sweetness and helps balance the spiciness.
• Rice wine vinegar (¼ cup): Lifts the flavors with a gentle brightness and touch of acidity.
• Olive oil or peanut oil (2 tbsp): Either oil helps create a luscious, even marinade and prevents sticking on the grill.
• Soy sauce or Bragg’s liquid Aminos (1 tbsp): Salty, rich, and a little bit smoky — a key flavor booster.
• Sambal Olek (¼ cup, plus extra for heat): The star of the show! This vibrant garlic chili paste gives the signature Indonesian kick. Add 1–2 tbsp more if you want spicy.
• Pre-soaked skewers (8–10, optional): Great if you love handheld, party-friendly bites (just soak to prevent burning).
• Garnishes: Crushed roasted peanuts, fresh mint leaves, sliced scallions add freshness and crunch.

Variations

One of my favorite things about Indonesian Grilled Sambal Chicken? It welcomes tweaking. Don’t be shy — mix and match ingredients, adjust spice, or swap proteins to fit your mood, dietary needs, or what’s currently hanging out in your fridge.

• Mild & Kid-Friendly: Cut down on the Sambal Olek or Sriracha and boost the brown sugar for a gentler heat the whole family can enjoy.
• Vegetarian Twist: Swap chicken for firm tofu or tempeh; marinate as usual and grill or roast for a plant-based wow.
• Different Proteins: Try this marinade on shrimp, pork, or even salmon for stunning results and new flavor adventures.
• Nut-Free Garnish: Garnish with toasted sesame seeds or crispy shallots instead of peanuts if allergies are a concern.

How to Make Indonesian Grilled Sambal Chicken

Step 1: Prep the Chicken

Start by cutting the chicken into bite-sized pieces if you’re planning to skewer, or leave the thighs whole for a classic look. Place them in a big zip-top bag or a large bowl — you want plenty of room for the marinade magic to work!

Step 2: Blend Your Marinade

In your blender, combine everything except the Sambal Olek — that means garlic, ginger, sriracha, fish sauce, brown sugar, rice wine vinegar, oil, and soy sauce. Blend until smooth and fragrant, then stir in the Sambal Olek by hand for a punchy, fiery finish.

Step 3: Marinate the Chicken

Pour that glorious marinade right over your chicken, making sure every piece is well-coated. Marinate for at least 15 minutes if you’re in a hurry, but trust me — an overnight soak in the fridge makes the flavors absolutely pop.

Step 4: Reduce the Marinade

While your grill heats up, pour the leftover marinade into a small pot and simmer gently for 5–10 minutes. This thickened sauce becomes the best-ever glaze for basting your Indonesian Grilled Sambal Chicken as it cooks.

Step 5: Grill to Perfection

Skewer your chicken pieces or leave them whole and place on a preheated, greased grill over medium-high heat. Cover and cook for about 5 minutes, then flip and baste generously with your reduced marinade. Grill until you have beautiful sear marks and the chicken is cooked through — if the outside is perfect before the inside is done, move to a cooler spot on the grill or finish in a 375°F oven.

Step 6: Garnish & Serve

Once off the grill, let the chicken rest for a few minutes, then pile it onto a platter. Shower with crushed peanuts, mint leaves, and scallions. Serve with a vibrant salad (like Thai Crunch Salad or Asian Slaw) — this is when Indonesian Grilled Sambal Chicken truly shines!

How to Serve Indonesian Grilled Sambal Chicken

Garnishes

Go big with the garnishes—the contrast of textures and bursts of freshness will make your Indonesian Grilled Sambal Chicken truly unforgettable. Sprinkle on a handful of crushed roasted peanuts for irresistible crunch, shower with mint leaves for a herbal lift, and finish with a flurry of sliced scallions to add a beautiful green pop.

Side Dishes

This chicken begs to be partnered with bright, crunchy sides. Thai Crunch Salad or an Asian slaw are absolute classics—think cooling cabbage, juicy carrots, and a tangy sesame dressing. Steamed jasmine rice, coconut rice, or even a simple cucumber salad work beautifully to temper the spicy-sweet flavors.

Creative Ways to Present

Turn dinner into a party: Serve the skewers straight from the grill for backyard gatherings, pile whole thighs on a vibrant platter with extra glaze, or tuck slices into lettuce cups with rice and herbs for DIY wraps. Leftovers? Use the chicken to top a grain bowl or wrap in naan for a fiery sandwich twist.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Indonesian Grilled Sambal Chicken completely, then store in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers just as crave-worthy the next day.

Freezing

This recipe freezes like a dream! Let the chicken cool, then wrap tightly or place in freezer-safe containers. It will keep for up to 2 months—perfect for those nights when you need a burst of quick, flavor-packed protein.

Reheating

For best results, reheat Indonesian Grilled Sambal Chicken gently in a covered skillet or in the oven at 325°F until warmed through. Add a spoonful of water or leftover glaze to keep the chicken moist and juicy. Avoid microwaving if possible, to preserve the texture and flavor.

FAQs

Final Thoughts

Indonesian Grilled Sambal Chicken is one of those dishes that makes you look forward to dinner — it’s vibrant, bold, and so much fun to share. Give it a try, build your own ritual with the garnishes and sides, and don’t be surprised if it becomes a most-requested meal in your home. Happy grilling!

Print