Spicy Grilled Chicken Plate with Rice & Sides
Crispy-skinned grilled chicken glazed with a fiery sambal-ginger sauce, served with steamed rice and traditional Indonesian sides. A complete, vibrant dinner that hits sweet, spicy, and savory in every bite.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 3 tbsp sambal (chili paste)
- 1 tbsp fresh ginger, minced
- 2 tbsp lime juice
- 1 tbsp palm sugar or brown sugar
- 1.5 cups steamed rice, cooked
- 2 tbsp vegetable oil
- 2 pieces shallots, thinly sliced
Instructions
- 1
Pat chicken dry. Whisk sambal, ginger, lime juice, sugar, 1 tbsp oil, and salt until smooth.
- 2
Brush sambal mixture all over chicken. Let sit 5 minutes while you heat a grill or cast-iron skillet over medium-high.
- 3
Oil the grill grates. Lay chicken skin-side down, don't move it, for 6 minutes until skin crisps and darkens.
- 4
Flip chicken. Cook 6–8 minutes more until internal temp hits 165°F and meat pulls from the bone easily.
- 5
Warm 1 tbsp oil in a small skillet over medium. Fry shallots until golden and crisp, about 2 minutes.
- 6
Plate rice, top with chicken, scatter crispy shallots on top, and serve hot with additional sambal on the side.
Tools you’ll need
- grill or 12-inch cast-iron skillet
- small skillet
- meat thermometer
- whisk
- tongs
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