Spicy Sambal Chicken and Shrimp: A Flavorful Grilled Feat
A fiery blend of sambal and spices brings versatile grilled skewers to any meal.
Introduction: Sambal Spice Meets the Grill
Imagine the intoxicating aroma of grilled chicken and shrimp bathed in a fiery sambal marinade—this is Spicy Sambal Chicken and Shrimp, a lively recipe that marries Southeast Asian heat with smoky char. Even more enticing: it’s quick enough for busy weeknights but sophisticated enough for impressive dinners. Dive into a dish that celebrates bold flavors, versatility, and ease, perfect for tacos, bowls, or main courses with creative sides.
Why Sambal? The Flavor Foundation
Sambal oelek anchors this recipe’s signature punch. A ground chili paste renowned in Indonesian and Malaysian cuisine, sambal oelek brings a savory, tangy spice—with layers of garlic, ginger, and lime—that transforms whatever it touches. Though it looks intimidatingly spicy, sambal is prized for its manageable heat and deeply savory taste. This recipe further amplifies its complexity with Asian pantry staples and a sprinkle of southwestern inspiration.
Fusion Inspiration: East Meets West in Every Bite
This dish was inspired by blending Thai and southwestern flavors. The marinade harmonizes staple Asian sauces like soy and fish sauce with classic southwestern seasonings such as cumin, coriander, and ancho chili powder. The result—a perfectly spicy, multidimensional base great on chicken, shrimp, or even pork. Whether served as tacos or plated with elegant sides, these skewers illustrate how grilling can bridge cuisines and expand the weeknight repertoire.
Essential Ingredients
- Chicken Breast: Boneless, skinless, cut into cubes for fast, even cooking.
- Shrimp: Large (21-25 count), peeled and deveined for optimal flavor absorption.
- Sambal Oelek: The main chili paste for authentic heat.
- Brown Sugar: Balances the spice with rich sweetness.
- Soy Sauce (Reduced Sodium): Adds umami depth.
- Fish Sauce: Essential for salty Southeast Asian undertones.
- Sriracha: Bumps up heat and tang.
- Minced Garlic and Ginger: Fragrant, essential aromatics.
- Rice Wine Vinegar: Brightens and tenderizes.
- Sesame Oil: Toasty, nutty background flavor.
- Cumin, Ancho Chili Powder, and Coriander: Provide earthy, smoky depth.
- Cilantro: Fresh, herbal garnish.
Ingredient Table
| Ingredient | Quantity | Role in Recipe |
|---|---|---|
| Boneless Chicken Breast | 1 lb | Main protein |
| Shrimp (peeled, 21-25 count) | 1 lb | Main protein |
| Brown Sugar | 1 cup | Sweetness to balance heat |
| Sambal Oelek | 1/2 cup | Core chili heat and flavor |
| Soy Sauce (reduced sodium) | 2 tbsp | Umami |
| Fish Sauce | 1/2 cup | Salt, depth |
| Sriracha | 1/3 cup | Tangy spice |
| Minced Garlic | 1 tbsp | Aromatic |
| Minced Ginger | 1 tbsp | Aromatic |
| Rice Wine Vinegar | 1/2 cup | Acidity, tenderizing |
| Sesame Oil | 1 tbsp | Nutty aroma |
| Cumin | 1 tsp | Earthy depth |
| Ancho Chili Powder | 1 tsp | Smoky warmth |
| Coriander | 1 tsp | Bright accent |
| Chopped Cilantro | 1/4 cup | Fresh garnish |
Step-by-Step: How to Make Spicy Sambal Chicken and Shrimp
- Prepare the Marinade: Whisk all ingredients (except proteins) in a bowl until smooth and cohesive. This marinade is a flavor powerhouse: make extra and reserve half for dipping or drizzling.
- Cube the Chicken: For even cooking, trim and cut chicken breast into bite-size cubes. Toss into a resealable bag with half the marinade and let it rest in the fridge for at least 2 hours. Extended marination intensifies flavor.
- Shrimp Prep: Peel and devein the shrimp, then thread onto skewers. Instead of marinating (which can make shrimp tough), simply brush with marinade before and during grilling.
- Grilling Setup: Fire up a charcoal or gas grill for direct cooking. Oil the grates to prevent sticking. Both proteins cook quickly; keep a close eye to avoid overcooking.
- Skewering & Cooking: Skewer chicken and grill until the pieces reach an internal temperature of 165°F. Shrimp cooks until opaque and firm. Brush marinade during cooking for maximum flavor and gloss.
- Serving: Remove from skewers and use reserved marinade for dipping, drizzle, or saucing.
Timing Overview
- Prep Time: 15 minutes (plus at least 2 hours for chicken marination)
- Cook Time: 10–15 minutes
- Total Time: ~2 hr 30 min
Techniques: Getting the Most from Your Grill
- Direct grilling ensures fast cooking and maximizes the marinade’s caramelization.
- Use soaked wooden skewers or stainless steel for easy flipping and minimal sticking.
- Keep grill heat medium-high for a balance of char and tender texture.
- Oil the grates immediately before placing skewers to minimize protein loss and achieve beautiful grill marks.
- Chicken and shrimp are both quick-cooking; use a digital thermometer for chicken and visual cues (opaque, tightly curled) for shrimp.
Serving Options: Endless Possibilities
One recipe, many presentations—this is why Spicy Sambal Chicken and Shrimp shines as a weeknight staple or entertaining centerpiece. Here are a few inspired serving ideas:
- Taco Night: Pile warm skewered meats into soft tortillas, top with shredded cabbage, sliced radish, fresh cilantro, and a squeeze of lime.
- Main Course Platter: Serve skewers with steamed rice, grilled veggies, and reserved sambal dipping sauce.
- Bowl Build: Layer cooked chicken and shrimp atop jasmine or brown rice with pickled cucumbers, fresh herbs, and drizzle of reserved marinade.
- Elegant Dinner: Pair with a crisp green salad and Asian slaw, garnished with chopped peanuts and extra cilantro.
What others are reading
Make-Ahead and Multi-Use Tips
- The marinade keeps well in the fridge—double the batch for an easy repeat meal.
- Chicken tastes even better marinated overnight and grilled fresh the next day.
- Reserved marinade doubles as a dipping sauce—serve warm or chilled.
- Try swapping chicken and shrimp for pork or even firm tofu for a vegetarian twist.
Variations and Substitutions
- Protein: Use pork, tofu, or tempeh for alternative versions. Adjust marination times accordingly—longer for pork, shorter for seafood and tofu.
- Marinade Customization: Dial up the heat by increasing sambal or sriracha; sweeten further with honey.
- Vegetable Additions: Thread bell peppers, onions, or pineapple onto skewers for eclectic flavor and color.
- Gluten-Free: Ensure soy sauce and fish sauce are gluten-free brands as needed.
Chef’s Tips for Perfect Sambal Skewers
- Do not marinate shrimp too long: Their delicate texture absorbs flavor quickly—brush or briefly dunk just before grilling.
- Reserve marinade before adding raw proteins: Ensures food safety when using marinade as a sauce.
- Use indirect heat if chicken pieces are thick: Prevents burning before cooking through.
- Keep extra skewers soaked and ready: Less sticking and easier flipping.
Pairings: What to Serve with Sambal Chicken and Shrimp
- Steamed Jasmine Rice: Perfect for soaking up marinade and meat juices.
- Grilled Vegetables: Zucchini, bell peppers, and eggplant match well with sambal’s heat.
- Asian Slaw: Crunchy, tangy, lightly dressed for balance.
- Quick Pickled Cucumbers: Counter the spice with cool acidity.
- Fresh Lime Wedges: Essential for bright, citrusy zing.
Frequently Asked Questions (FAQs)
Q: Is sambal very spicy?
A: Sambal oelek is considered moderately spicy. Its heat is tempered by vinegar and garlic, making it approachable. You can adjust quantities to taste.
Q: Can I make the marinade ahead?
A: Yes, the marinade can be made up to 3 days ahead and kept refrigerated. Reserve some for use as a dipping sauce before you add raw proteins.
Q: What if I only want chicken or shrimp?
A: The marinade works equally well for either protein. Marinate chicken for several hours; for shrimp, only brush with the sauce before grilling.
Q: How should leftovers be stored?
A: Store cooled chicken or shrimp in an airtight container in the fridge for up to 3 days. Enjoy cold or rewarmed gently in the microwave.
Q: Is this recipe suitable for children?
A: If serving to kids, reduce sambal and sriracha by half or pair with cool sides like rice and yogurt sauce to mellow the heat.
Nutrition & Diet Information
| Component | Per Serving | Notes |
|---|---|---|
| Calories | ~280 | Dependent on portion and serving style |
| Protein | 26 g | High due to chicken and shrimp |
| Fat | 5 g | Mainly from sesame oil |
| Carbohydrates | 18 g | Sourced from brown sugar |
| Sodium | 920 mg | Monitor fish/soy sauce levels for reduced sodium |
Grilling Tips for Busy Weeknights
- Cube and marinate chicken in the morning for evening grilling.
- Prep skewers and sides while grill heats for true 20-minute dinners.
- Brush marinade liberally as proteins cook for optimal flavor and color.
Conclusion: Culinary Adventure, Made Simple
Embrace the energy of sambal and the ease of grilling with this fusion recipe. It’s adaptable, quick, and packed with layers of flavor. Whether fired up for taco night or plated for special gatherings, Spicy Sambal Chicken and Shrimp seals its place as a go-to for those craving excitement and simplicity in their kitchen.
References
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