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Author Notes: Sambal oelek (or ulek, as it is sometimes known) is a Southeast Asian spice paste that mainly comprises red chilis, salt, and vinegar. Sometimes you’ll also find variations that are flavoured with shrimp paste, garlic, ginger, onions, and fish sauce. Traditionally made using a mortar and pestle (that’s also how it derives its name), this condiment is a staple in every household and used extensively in sauces, as a marinade for meats and seafood, and also in salads. —Kirthana | Theblurrylime
Food52 Review: Winner, winner, tasty chicken dinner. I loved everything about this recipe, from the ease of the marinade to the roasting and the overall final flavor. The sambal oelek gives the chicken a fantastic heat, while the honey balances it out nicely. And the garlic adds a kick. The entire recipe takes less than 10 minutes of prep time (not factoring in the overnight marinade). —figgypudding
Serves 2 to 4
- 750 grams chicken thighs/drumsticks (bone-in)
- 2 tablespoons sambal oelek (or to taste)
- 2 tablespoons honey
- 1 tablespoon light soy
- 7 cloves of garlic, finely chopped
- Place the chicken pieces in a zip-top bag and add sambal oelek, honey, soy, garlic, and salt; squish the bag about until the chicken pieces are coated well, and marinate in the refrigerator for at least 3 hours or up to a day.
- Preheat oven to 180° C (356° F). Tip the chicken pieces into a baking dish and cook in the middle of the rack for 40 to 50 minutes, flipping it halfway into cooking time. Let it rest for 5 minutes before serving.
- Note: Oven temperatures and cooking times can vary, so make sure to keep an eye out after about 35 minutes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Chicken
- This recipe was entered in the contest for Your Best One-Pan Dinner
- This recipe was entered in the contest for Your Best Recipe for Now and Later