I was rummaging around for dinner last night. When in doubt, I always turn to something spicy. Since chicken was all I had in my refrigerator, spicy chicken it was!
I wanted to coat the chicken in something spicy and grill it. Rather than using Sriracha, I figured I’d do something different and use sambal belacan – chilli paste made with chillies, garlic and shrimp paste (you can read more about it here at Serious Eats).
I mixed the sambal with fresh lime juice and marinated the chicken in that for about 15 minutes. No oil is needed because there’s already some of that in the sambal. Grilling the drumsticks really brought out an unbelievable smoky taste in the sambal and the tangyness of the lime juice went perfectly with all the flavours.
Serve this with rice or like I did, with leftover Nasi Goreng. I’m definitely gonna make this again. Yum.
Sambal Grilled Chicken
2 chicken drumsticks
2-3 tbsp sambal paste (nyonya or other)
2 tsp fresh lime juice
Mix everything together. Marinate in the fridge or at room temperature for 15-20 minutes. Heat a grill till hot. You want grill marks but not burning heat that will not cook the meat all the way through. Grill for 3 minutes on each side, or until fully cooked. Let rest for a minute or so, sprinkle with chopped cilantro (coriander) and serve with rice or a salad.
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