Sambal Ijo Grilled Chicken with Steamed Rice

Ingredients

• •4 boneless chicken thighs
• •2 tablespoons vegetable oil
• •3 tablespoons soy sauce
• •1 tablespoon lime juice
• •1 teaspoon turmeric powder
• •1 teaspoon salt
• •1 teaspoon black pepper
• •1 cup jasmine rice
• •2 cups water
• •1 cup sambal ijo (green chili sauce)
• •fresh cilantro for garnish

Instructions

1. 1

   In a bowl, mix the vegetable oil, soy sauce, lime juice, turmeric powder, salt, and black pepper to create a marinade.

2. 2

   Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best flavor.

3. 3

   Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and water, and bring to a boil.

4. 4

   Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is fluffy and water is absorbed.

5. 5

   Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes per side or until fully cooked and charred.

6. 6

   Remove the chicken from the grill and let it rest for a few minutes before slicing.

7. 7

   Serve the grilled chicken over a bed of fluffy jasmine rice, topped with sambal ijo and garnished with fresh cilantro.