Spicy Grilled Chicken with Rice & Fresh Veg
Lombok-style grilled chicken brushed with a fiery spice paste, served with steamed rice, crisp sambal, and cool cucumber-tomato salad. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 495
- Protein
- 38g
Ingredients
- 1 lb boneless chicken thighs
- 4 whole red chilies, roughly chopped
- 4 whole garlic cloves
- 1 piece ginger, thumb-sized piece
- 3 tbsp sambal oelek (or chili paste)
- 1.5 cups cooked white rice
- 1 whole cucumber, sliced
- 1 whole tomato, sliced
Instructions
- 1
Pulse chilies, garlic, and ginger in a food processor until a paste forms, about 1 minute.
- 2
Stir sambal into the chili paste. Pat chicken dry, then coat both sides generously with the spice mixture.
- 3
Heat oil in a large skillet over medium-high until smoking. Sear chicken skin-side down 5 minutes without moving.
- 4
Flip and cook 4 minutes more until cooked through and skin is crispy and charred at edges.
- 5
Warm rice in a microwave or small pot while chicken finishes. Arrange cucumber and tomato slices on a small plate.
- 6
Serve chicken alongside rice, fresh vegetables, and sambal on the side for dipping.
Tools you’ll need
- food processor or mortar and pestle
- 12-inch cast iron skillet or heavy stainless steel skillet
- cutting board
- chef's knife
- paper towels
- serving plates
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