The single outstanding feature of Sambal is that it is made with hot chilies. I like hot, but not blistering, so I used a small amount of hot chili and a moderate amount of Thai curry paste. I like the flavor and the color of Thai curry. It’s up to you how much heat you want to add, hot or moderate, it’s a nice dish, either as a kebab or grilled in the oven.
- 6 whole skinless boneless chicken thighs
- 1/2 cup brown sugar
- 1/2 cup rice wine vinegar (seasoned or unseasoned)
- 1/4 cup fish sauce (nam pla)
- 1 tspn Asian chili sauce (hot)
- 2 tspn Thai red curry paste
- 2 tspn grated ginger
- Gather all ingredients before starting recipe.
- Cut chicken thighs in half, roughly equal sized pieces.
- Mix marinade ingredients in a medium sized bowl.
- Add chicken thighs and set aside for about an hour. If you plan to marinate the chicken longer than an hour, refrigerate but remove chicken from your refrigerator an hour before cooking.
- Pre heat over to 425°F
- Line a sheet pan with non-stick aluminum foil and transfer chicken pieces to sheet pan.
- Pour left over marinade into a small sauce pan and bring to a gentle boil over medium heat, cook for 1-2 minutes, then reduce heat to medium low until ready to serve.
- Transfer chicken to pre heated oven and cook for about 20-25 minutes, or until the chicken is beginning to char around the edges. Turn chicken and cook for another 15 minutes, or until the second side begins to char.
- Remove to a platter and serve with plain white basmati rice with reserved marinade drizzled over the chicken.