Pan-Seared Chicken Thighs with Spicy Sambal Glaze

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared and coated in a vibrant, spicy sambal chili and garlic glaze for a flavorful Malaysian-inspired main. This Malaysian-inspired chicken recipe, ready in about 25 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Malaysian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces, skin on bone-in chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
2 tbsp sambal oelek chili paste
3 cloves, finely minced garlic cloves
1 tbsp palm sugar or brown sugar
1 tbsp lime juice
2 tbsp water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 bone-in chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 7 minutes without moving until skin is golden and crispy.
Step 3: Flip the chicken and cook for another 6 minutes until cooked through and juices run clear.
Step 4: Meanwhile, mix 2 tbsp sambal oelek, 3 finely minced garlic cloves, 1 tbsp palm sugar, 1 tbsp lime juice, and 2 tbsp water in a small bowl.
Step 5: Reduce heat to medium-low, pour sambal mixture into the skillet, and spoon over chicken for 2-3 minutes until the sauce thickens slightly and coats the chicken.
Step 6: Remove from heat and let rest for 5 minutes before serving.