Sambal Chicken with Peppers and Tomatoes

Did you know that I have over 1,000 recipes on my blog? That’s a lot of cooking inspiration! So it’s probably not a surprise that I like to look back on old recipes I’ve made and either use them as is or change them up a bit and make a new recipe! This recipe for Sambal Chicken with Peppers and Tomatoes is heavily inspired by my old post for Spicy Moroccan Chicken Skewers, which is originally a Cooking Light recipe.

The chicken has a light heat to it, which adds nice flavor to the overall dish. I grilled my chicken, but you can also sauté it on days where the weather isn’t cooperating for grilling!

Ingredients:

• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons chile paste (such as sambal oelek)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 1/2 lbs boneless skinless chicken thighs
• 1 bell pepper, seeds and membranes removed, sliced
• 1 pint cherry tomatoes
• 1/4 cup plain Greek yogurt
• 1 small cucumber, chopped
• 2 tablespoons chopped mint
• the juice of 1 lime
• Salt and pepper, to taste
• cooked rice, for serving

Add the garlic, chili paste, olive oil, cumin and coriander to a bowl. Mix to combine and add a pinch of salt.

Sambal Chicken with Peppers and Tomatoes

Kaitlin @ I Can Cook That

Grilled chicken flavored with chile paste and spices served with grilled tomatoes and peppers and tzatziki over rice

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Main Course

Servings 4 servings

Ingredients

  

• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons chile paste such as sambal oelek
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 1/2 lbs boneless skinless chicken thighs
• 1 bell pepper seeds and membranes removed, sliced
• 1 pint cherry tomatoes
• 1/4 cup plain Greek yogurt
• 1 small cucumber chopped
• 2 tablespoons chopped mint
• the juice of 1 lime
• Salt and pepper to taste
• cooked rice for serving

Instructions

 

• Add the garlic, chili paste, olive oil, cumin and coriander to a bowl. Mix to combine and add a pinch of salt.
• Add in the chicken, stirring to evenly coat the chicken in the mixture. Cover and marinate for 2 hours, turning after one hour.
• While waiting for the chicken to marinate, combine the Greek yogurt, cucumber, mint, and lime and season with salt and pepper. Refrigerate until ready to eat (this will allow the flavors to meld).
• Preheat your grill to medium-high heat. Remove the chicken and discard the excess marinade.
• Add the tomatoes and peppers to a vegetable grill basket (paid link) and add to the grill over direct heat until the vegetables are charred to your liking.
• Add your chicken over direct heat as well, grilling for 4 minutes on each side, or until chicken is fully cooked. If you are happy with the level of char on the chicken, but it is still not fully cooked, move the chicken over to indirect heat until fully cooked.
• Serve the chicken and vegetables over rice with some of the Greek yogurt mixture.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

Keyword Chicken, Peppers, Sambal, Tomatoes