Sambal Panggang Ayam | Sambal Grilled Chicken with Simple Slaw
Updated: Apr 13
This recipe is featured in my ECookbook:
This is one of my quick easy go-to recipes whenever I wanna grill or BBQ some chicken. The neat part is not having to marinate the chicken for long hours (or overnight); it also pairs well with my simple slaw (with a bit of an Asian twist).
If you are not grilling or BBQ outdoors, you can use a griddle or even a pan to sear the chicken.
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Ingredients:
(Serve 2)
Marinade:
Garlic, 1 Clove
Sambal Homemade, 1 TBSP (Adjust To Preference)
Gula Melaka Syrup, 1.5 TBSP
Soy Sauce, 2 TBSP
Chinese Rice Wine / Shaoxing Wine, 3 TBSP
Kewpie Mayo, 2 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Skinless Boneless Chicken Breast / Thigh, 2 Large Pieces
Canola / Sunflower / Grapeseed / Peanut Oil, For Grilling
Simple Slaw:
Cabbage Finely Sliced, 1/4
Carrot Finely Shredded, 1/4
Soy Sauce, 1 TBSP
Sesame Oil, 1 TBSP
Nori Flakes A Pinch (You can use a handful of finely sliced coriander or parsley)
Sesame Seeds, Pinch
Sriracha Powder / Chili Flakes, Pinch
Sea Salt, Pinch
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Equipment:
Griddle / Cast Iron Skillet / Pan
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Directions:
Please visit my "How To Make Sambal" page if you wanna make your own sambal.
Please visit my "How To Make Gula Melaka Syrup" page for the recipe.
Prepare the chicken.
In a pestle and mortar, add and smash garlic.
Add in the rest of the ingredients except chicken.
Mix until everything is well combined.
*If you’re using chicken breast, tenderize with a meat mallet until almost the same thickness.*
Transfer into a shallow bowl together with the marinade.
Massage the marinade onto the chicken, coating it well.
Cover with cling film and marinate in the fridge for about 2 to 4 hrs.
While the chicken is marinating, let’s prepare the slaw.
Mix all the ingredients in a large bowl.
Toss until well combined.
Set aside in the fridge until ready to serve.
Cooking and assembly.
*If you have an outdoor grill or BBQ, use it to cook the chicken.*
In a griddle, skillet, or pan over medium heat, add in some oil.
Once it reaches the smoking point, add in the chicken.
Cook until 1/2 way thru or until the bottom is lightly charred.
Flip and tilt the griddle, skillet, or pan.
Baste the chicken with all the liquid.
Remove from heat and set aside to rest.
In the same griddle, add the rest of the marinade.
Deglaze and reduce by 1/2. This will be the sauce.
Serve the chicken with the slaw and sauce immediately.
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Recipe Video:
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This recipe is featured in my ECookbook: