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Spicy Sambal Chili Chicken Skewers

Quick and easy marinated Sambal Chili Chicken Skewers are a sweet and spicy oven roasted dinner.
Course Main Course
Cuisine American
Keyword chicken, chili, spicy
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 1 hour


  • 2 pounds chicken thighs, skinless and boneless
  • 1 cup low fat Greek yogurt
  • ¼ cup brown sugar
  • ¼ cup sambal oelek
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ cup apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground lemongrass


  • Using a meat tenderizer, pound the chicken thighs until they are about half an inch thick. Trim any excess fat and discard. Cut the chicken thighs into strips, approximately 1 ½- 2 inches wide by 2-3 inches long.
  • In a large bowl, whisk together the remaining ingredients. Toss the chicken strips in the marinade and let sit in the fridge for 1 hour or up to overnight.
  • Cover a baking sheet with foil, and set an oven-safe cooling rack or grate into it. Spray with non-stick cooking spray.
  • Thread the chicken strips lengthwise on the skewers. You should be able to fit 1-2 strips on each skewer. Arrange on the prepared baking sheet.
  • With the oven rack situated closest to the heating element, broil the chicken skewers on low for 25-30 minutes, until cooked through. Broil an additional 5 minutes on high to give the chicken a little char. Serve immediately over rice or with flat bread.


Water Soaking Skewers: To keep bamboo skewers from accidentally burning under the broiler, soak them in water for at least 30 minutes up to overnight.