Grilled Chicken Thighs with Sambal Marinade and Coconut Rice

By lorik

If bone-in, skin-on thighs are all you can find, it’s OK to leave the bones, but be sure to remove the skin to prevent flare-ups on the grill.
Makes 6 servings Total time: 20 minutes + marinating

Ingredients

• WHISK:
• WHISK:
• WHISK:
• 1/4 1/4 1/4 cup each rice vinegar and sambal oelek
• 1/4 1/4 1/4 cup each rice vinegar and sambal oelek
• 1/4 1/4 1/4 cup each rice vinegar and sambal oelek
• 3 3 3 Tbsp. light brown sugar
• 3 3 3 Tbsp. light brown sugar
• 3 3 3 Tbsp. light brown sugar
• 2 2 2 Tbsp. each peanut oil and fish sauce
• 2 2 2 Tbsp. each peanut oil and fish sauce
• 2 2 2 Tbsp. each peanut oil and fish sauce
• 2 2 2 Tbsp. each minced fresh ginger and garlic
• 2 2 2 Tbsp. each minced fresh ginger and garlic
• 2 2 2 Tbsp. each minced fresh ginger and garlic
• 1 1 1 Tbsp. low-sodium soy sauce
• 1 1 1 Tbsp. low-sodium soy sauce
• 1 1 1 Tbsp. low-sodium soy sauce
• 1 1 1 tsp. kosher salt
• 1 1 1 tsp. kosher salt
• 1 1 1 tsp. kosher salt
• PIERCE:
• PIERCE:
• PIERCE:
• 12 12 3 1/4 skinless chicken thighs (about 3 1/4 lb.)
• 12 12 3 1/4 skinless chicken thighs (about 3 1/4 lb.)
• 12 12 3 1/4 skinless chicken thighs (about 3 1/4 lb.)
• Coconut Rice:
• Coconut Rice:
• Coconut Rice:
• 2 necessary, substitute the peel from 2 lemons for the lemon grass.
• 2 necessary, substitute the peel from 2 lemons for the lemon grass.
• 2 necessary, substitute the peel from 2 lemons for the lemon grass.
• HEAT:
• HEAT:
• HEAT:
• 1 1 1 can coconut milk (13.5 oz.)
• 1 1 1 can coconut milk (13.5 oz.)
• 1 1 1 can coconut milk (13.5 oz.)
• 1 1/3 1 1/3 1/3 cups water
• 1 1/3 1 1/3 1/3 cups water
• 1 1/3 1 1/3 1/3 cups water
• 1 1 1 Tbsp. rice vinegar
• 1 1 1 Tbsp. rice vinegar
• 1 1 1 Tbsp. rice vinegar
• STIR IN:
• STIR IN:
• STIR IN:
• 1 1/2 1 1/2 1/2 cups jasmine or basmati rice
• 1 1/2 1 1/2 1/2 cups jasmine or basmati rice
• 1 1/2 1 1/2 1/2 cups jasmine or basmati rice
• 3 3 3 lemon grass stalks (6-inch each), scored
• 3 3 3 lemon grass stalks (6-inch each), scored
• 3 3 3 lemon grass stalks (6-inch each), scored
• 2 2 2 fresh or dried bay leaves
• 2 2 2 fresh or dried bay leaves
• 2 2 2 fresh or dried bay leaves
• 1 1 1 tsp. kosher salt
• 1 1 1 tsp. kosher salt
• 1 1 1 tsp. kosher salt

Details

Servings 6
Adapted from cuisineathome.com

Preparation

Step 1

Whisk together vinegar, sambal, sugar, oil, fish sauce, ginger, garlic, soy sauce, and salt in a bowl for the marinade. Pierce thighs on both sides with a fork. Add thighs to marinade; let marinate, tossing occasionally, 30 minutes, or up to 2 hours, refrigerated.

Preheat grill to medium. Brush grill grate with oil. Remove thighs from marinade; reserve marinade. Grill thighs, covered, brushing with reserved marinade, until grill marks appear, and a thermometer inserted into the thickest part registers 165°, about 6 minutes per side.

Per serving: 329 cal; 12g total fat (3g sat); 233mg chol; 789mg sodium; 4g carb (0g fiber, 2g total sugars); 48g protein

Coconut Rice:

Heat coconut milk, water, and vinegar in a saucepan over medium-high to a boil. Stir in rice, lemon grass, bay leaves, and salt. Cover pan, reduce heat to low, and cook rice until tender, 15 minutes; remove from heat and let stand 5–10 minutes. Discard lemon grass and bay leaves, then fluff rice with a fork.

Per serving: 286 cal; 14g total fat (12g sat); 0mg chol; 328mg sodium; 38g carb (1g fiber, 0g total sugars); 4g protein