Step 1

Cut chicken into bite size pieces ( to skewer) or leave whole and place them in a gallon zip lock bag or bowl.

Step 2

Place the rest of the ingredients, except Sambal Olek ( or red chili paste) in a blender, and blend until smooth. Stir in chili paste, to combine. Pour marinade over the chicken and marinate for 15 minutes or overnight.

Step 3

Pre -heat the grill to med-high.

Step 4

Skewer chicken ( or leave whole)

Step 5

Pour the left over marinade into a small pot, bring to a simmer, and simmer on low for 5-10 mins, until thickened and reduced. You will use it to baste the chicken.

Step 6

Place chicken on a hot, preheated, greased grill. Cover. Cook 5 minutes or longer until deep grill marks appear. Turn over, baste, cover. Once you’ve got a good sear on both sides, and both sides are basted, turn heat to low, or move to upper rack and continue cooking through.

Step 7

Serve with Thai Crunch Salad, or garnish with fresh mint, scallions and crushes roasted peanuts.