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Sambal Chicken Skewers

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These vibrant sambal chicken skewers are a fantastic addition to any high-protein meal plan, offering a punchy balance of heat, acidity, and sweetness. By using boneless chicken thighs instead of breast meat, the skewers stay incredibly succulent under the high heat of the grill. The star of the show is the sambal oelek glaze, which combines with fish sauce and ginger to create a deeply savoury, aromatic coating that carmelises beautifully as it cooks.

Perfect for a weekend barbecue or a quick midweek dinner, this dish is naturally satisfying and packed with bold Southeast Asian flavours. Serve these spicy skewers alongside a fresh cucumber salad or some steamed jasmine rice to soak up the extra reduced glaze. It is a simple yet impressive way to elevate grilled chicken with shop-bought staples.

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Ingredients for Sambal Chicken Skewers

  • 100g (packed) light brown sugar

  • 120ml unseasoned rice vinegar

  • 80ml hot chilli paste (such as sambal oelek)

  • 60ml fish sauce (such as nam pla or nuoc nam)

  • 40g Sriracha

  • 2 teaspoons finely grated peeled ginger

  • 675g skinless, boneless chicken thighs, cut into 1 1/2"-2" pieces

  • Ingredient info: Hot chilli paste is available at Asian markets and many supermarkets.

  • 8 bamboo skewers soaked in water at least 1 hour

How to make Sambal Chicken Skewers

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Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chilli paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.

Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 240ml ), 7-10 minutes.

Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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