Grilled Sambal Chicken Skewers

Ingredients

• 1 kg, cut into 2.5 cm piecesskinless chicken thighs
• 30 ml (2 tablespoons)sambal oelek
• 60 ml (¼ cup)soy sauce
• 45 ml (3 tablespoons)honey
• 15 ml (1 tablespoon)fish sauce
• 15 ml (1 tablespoon), finely choppedlemongrass
• 30 ml (2 tablespoons), mincedgarlic
• 30 ml (2 tablespoons)oil or butter

Instructions

1. 1

   Marinate chicken

   In a bowl, mix the sambal oelek, soy sauce, honey, fish sauce, lemongrass and garlic. Add the chicken pieces and leave to marinate for at least 2 hours or overnight.

2. 2

   Thread skewers

   Thread the chicken onto wooden skewers. Set aside the remaining marinade.

3. 3

   Cook the skewers

   Preheat a grill for 5–10 minutes, or use a ridged cast-iron pan on the hob. Brush the cooking surface with oil or butter, then cook the skewers for 8–10 minutes on each side, brushing them regularly with the reserved marinade. Serve hot with chopped coriander and a squeeze of lime juice.

What are sambal chicken skewers?

These skewers take inspiration from Malaysian cooking, combining chicken with sambal oelek, a chilli paste, and a salty, sweet marinade. Their flavours also echo the broader Southeast Asian use of aromatics such as lemongrass, alongside soy and fish sauce.

This version works because the honey softens the sharp chilli and savoury sauces, while garlic and lemongrass add fragrance. The chicken thighs stay juicy as they cook over high heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 29g protein, 11g carbs, 33g fat.

The chicken provides most of the protein, while honey contributes carbohydrates and the oil or butter supplies much of the fat; the thighs also contribute fat. Pair a serving with vegetables and rice to add fibre and make a more complete plate.

The marinade

Chilli and sweetness: Sambal oelek brings heat, and honey gives the marinade a sticky, sweet edge. Adjust the amount of sambal to suit your preference, but keep the listed quantity for the intended balance.

Savoury aromatics: Soy sauce and fish sauce season the chicken, while finely chopped lemongrass and minced garlic spread their flavour through the marinade. Cut the lemongrass finely so that larger, tough pieces are less noticeable.

Marinating and threading

Marinating time: Give the chicken at least 2 hours in the fridge, or leave it overnight for a more convenient make-ahead option. The recipe takes 25 minutes of stated total time, but that does not include the marinating period.

Even pieces: Cut the thighs into roughly 2.5 cm pieces so they cook at a similar rate. Thread them onto the skewers without packing them tightly together, leaving space for heat to reach their sides.

Cooking cues

Grill or pan: Preheat the grill for 5–10 minutes, or use a ridged cast-iron pan on the hob. Brush the surface with oil or butter before adding the skewers.

Doneness: Cook for 8–10 minutes on each side, as the method specifies, and check the thickest chicken piece is cooked through before serving. Turn the skewers as needed for even browning.

Using the reserved marinade

Basting: Brush the skewers regularly with the reserved marinade during cooking, as directed. This helps build a glossy coating, but avoid letting the honey-rich glaze scorch over very high heat.

Food safety: Keep the marinade that has touched raw chicken separate from any serving sauce. If you want to use it as a sauce, it needs to be thoroughly cooked first.

What to serve with them

Fresh finish: The recipe suggests chopped coriander and a squeeze of lime juice to brighten the rich, spicy-sweet glaze. These garnishes are mentioned in the method but are not included in the supplied ingredient list.

On the side: Serve the skewers with rice and a crisp vegetable salad, or add steamed greens for a simple, balanced plate.

Recipe notes & tips

• Soak wooden skewers in water before threading if you are concerned about their tips charring on the grill.
• Cut the chicken into evenly sized pieces to help it cook at a similar rate.
• Chop the lemongrass finely so it is easier to eat with the chicken.
• Keep the skewers spaced apart rather than crowding them in the pan.
• Use a clean brush for the reserved marinade and keep it away from cooked chicken and serving plates.

Variations

• Adjust the heat: Use less sambal oelek for a milder marinade.
• Add citrus: Finish with lime juice, as suggested in the method, for a fresh contrast.
• Try the hob: Cook the skewers in a ridged cast-iron pan if you are not using a grill.
• Serve with rice: Add steamed rice to make the skewers part of a more substantial meal.

Common mistakes to avoid

• Skipping the marinade: Give the chicken at least 2 hours, or leave it overnight, as the recipe directs.
• Uneven pieces: Cut the thigh meat into similarly sized pieces so they cook more evenly.
• Crowding the skewers: Leave a little space between chicken pieces to help heat circulate.
• Scorching the glaze: Watch the skewers closely because honey can darken quickly over high heat.
• Reusing raw marinade as a dip: Cook it thoroughly before serving it as a sauce.

How to store

Refrigerate leftover cooked chicken in a covered container for up to 3 days. Reheat until piping hot throughout, using a pan or oven; avoid repeated reheating.

Frequently asked questions