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+ servings

Grilled Sambal Chicken and Shrimp

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people


  • 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


  • In a mixing bowl, add all ingredients except chicken or shrimp and whisk well.
  • Cut chicken breasts into cubes, or if you are using shrimp, peel and devein shrimp
  • If using chicken, add to a resealable bag, then pour in half the marinade. Allow to marinate for at least 2 hours.
  • Reserve remaining marinade for a dipping sauce.
  • 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.
  • If using shrimp, skewer shrimp and then brush with marinade. Grill until shrimp is opaque and firm, brushing with marinade often.
  • Serve with either your favorite taco condiments or as a main course with your favorite side items.
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