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Grilled Sambal Chicken and Shrimp

  • Total Time: 25 minutes
  • Yield: 4 people 1x


  • 1 lb boneless skinless chicken breasts
  • 1 lb peeled shrimp, 21-25 count
  • 1 cup brown sugar
  • 1/2 cup sambal oelek
  • 2 TBS reduced sodium soy sauce
  • 1/2 cup fish sauce
  • 1/3 cup Sriracha sauce
  • 1 TBS minced garlic
  • 1 TBS minced ginger
  • 1/2 cup rice wine vinegar
  • 1 TBS sesame oil
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp coriander
  • 1/4 cup chopped cilantro


  1. In a mixing bowl, add all ingredients except chicken or shrimp and whisk well.
  2. Cut chicken breasts into cubes, or if you are using shrimp, peel and devein shrimp
  3. If using chicken, add to a resealable bag, then pour in half the marinade. Allow to marinate for at least 2 hours.
  4. Reserve remaining marinade for a dipping sauce.
  5. Remove chicken from bag and skewer on soaked skewers. Prepare grill and cook until chicken is at least 165 degrees. Remove and pull off skewers.
  6. If using shrimp, skewer shrimp and then brush with marinade. Grill until shrimp is opaque and firm, brushing with marinade often.
  7. Serve with either your favorite taco condiments or as a main course with your favorite side items.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes