Tamarind Glazed Grilled Chicken is one of those wow dishes that guarantees dinner is anything but boring. You ever stand in front of the fridge, completely stumped, thinking chicken again? Yeah. Been there. That’s how I stumbled into this recipe, desperate for something vibrant and a little bit magical. Honestly, it’s been in regular rotation ever since. If you like bold flavors and sticky, caramelized edges, you should check out my best Thai coconut grilled chicken recipe too right after this — but for now, let’s make chicken that your friends will actually talk about later. 
Tamarind Flavor Profile and Benefits
Tamarind has this funky, sour-sweet taste that just wakes up boring food. When you mix it in a glaze, especially for chicken, it creates this lip-smacking balance most people can’t pin down. There’s a depth to tamarind — kind of fruity, definitely tangy, a bit earthy, and it pairs perfectly with honey, garlic, and spice.
I grew up around tamarind candies, so this is like nostalgia dinner for me. Fun fact: tamarind is loaded with antioxidants. It’s also good for digestion. Not that I’m saying eat this instead of salad, but hey, it doesn’t hurt, right? The glaze actually keeps the chicken juicy while locking in flavor. You’ll get sticky, saucy bites that don’t even need fancy sides. One bite, and you won’t be reaching for ketchup.
Grilling Techniques for Perfect Chicken
Okay, listen, I’m not a grill master, but after burning my fair share of drumsticks, I’ve picked up some hacks. First off, super obvious but important: preheat your grill. Medium-high is usually your friend. You want those nice grill lines without cremating your chicken.
Brush your grill with a bit of oil (do this with a paper towel and tongs — trust me, don’t use your bare hand like I idiotically did once). Lay the chicken on, skin side down if you’re using thighs. Don’t fuss with it right away. Let it sear for a couple minutes, then flip. Baste with the tamarind glaze every few minutes, but don’t drown the chicken or you’ll end up with burnt sugar. I use a meat thermometer for sanity. Pull the chicken off when it hits 165°F inside. Rest it for five minutes. This is the hardest part, especially if you’re starving. Worth it, though.
"I’d given up on making grilled chicken taste like anything special until I tried this tamarind glaze. It’s my kids’ new favorite and they’re usually super picky. Total game changer." – Marco D.
Tips for Marinading and Flavor Enhancements
Here’s something most folks skip: let your chicken soak up the marinade. Tamarind Glazed Grilled Chicken isn’t just about brushing at the end. I throw my raw chicken in a zip bag with the tamarind sauce, then forget it in the fridge for at least two hours. Overnight? Even better.
Want extra oomph? Toss in crushed garlic, a spoonful of brown sugar, maybe a few chili flakes if you’re brave. Lemon zest bumps up the tang. Don’t forget salt (seriously, don’t skip—your taste buds will revolt). If you love sticky-sweet crusts, baste the chicken with more glaze halfway through grilling. And, unpopular opinion, drumsticks beat breasts here. They’re juicier. That’s just facts.
Serving Suggestions for Tamarind Chicken
Alright, you’ve made your Tamarind Glazed Grilled Chicken and now comes the fun bit — eating. What do you put with it?
- Grilled pineapple slices go insane with the tamarind flavor. Sweet on sweet? Yes, do it.
- A chilled cucumber salad or slaw helps cool things down if you added spice.
- Warm jasmine rice soaks up all that sauce (like, don’t even bother with forks — just use the rice).
- Honestly, cold beer or limeade on a hot day is just dreamy alongside this.
Plate up messy, family-style, and don’t stress if there’s sticky hands at the table. That just means you did it right.
Storage and Reheating Instructions
Sometimes you end up with leftovers, though honestly, not that often at my place. If you do, tuck them away in an airtight container. The chicken will keep fine for two or three days in the fridge.
When you want to reheat, I’d say use the oven instead of a microwave if you can. Warm at 350°F for about 10-15 minutes with a bit more glaze brushed on top. It’ll keep the chicken from drying out. If you’re in a rush, microwave in short bursts, but cover with a damp paper towel so the chicken stays juicy. Leftover tamarind glazed grilled chicken is awesome cold, sliced on top of salads or stuffed in a wrap. I swear, I actually look forward to the leftovers.
Common Questions
Q: Can I use store-bought tamarind paste?
Absolutely! That’s what I use half the time, honestly. Just read the label so you don’t get one loaded with extra sugar.
Q: Boneless chicken or bone-in?
Either works, but bone-in stays juicier on the grill. Boneless cooks faster if you’re impatient. Up to you.
Q: Can I make this without a grill?
For sure. Use a grill pan on the stovetop or even your oven broiler. The taste is a little different, but the sticky glaze is still great.
Q: Is this recipe spicy?
Not unless you add chili flakes or sauce to the marinade. Kids usually like it as is.
Q: Any vegetarian swap ideas for the tamarind glaze?
Try the glaze on grilled tofu or eggplant slices. They soak up the flavors really well.
Give Tamarind Chicken a Whirl Tonight
If you’re tired of the same old grilled chicken, Tamarind Glazed Grilled Chicken is honestly a lifesaver. It’s quick, wild with flavor, and feels like something from a five-star restaurant (except you don’t have to dress up). Want more inspiration? Check out Tamarind-Glazed Grilled Chicken · Dinner: A Love Story for another take, or look up grilled mango pineapple chicken if you want more tropical vibes. Seriously, let yourself get messy and have fun with it — your taste buds will be sending thank you notes. 
Tamarind Glazed Grilled Chicken
A vibrant and flavorful grilled chicken recipe featuring a tangy and sweet tamarind glaze that keeps the chicken juicy and delicious.
- Total Time: 135 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skin-on chicken thighs or drumsticks
- 1/2 cup tamarind paste
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes (optional)
- Salt, to taste
- Oil, for grilling
Instructions
- In a zip bag, combine tamarind paste, honey, minced garlic, soy sauce, chili flakes, and salt. Add chicken and marinate for at least 2 hours or overnight.
- Preheat your grill to medium-high heat and brush with a little oil.
- Place chicken on the grill skin side down and sear for a couple of minutes without moving.
- Flip the chicken and baste with tamarind glaze every few minutes until cooked through (internal temperature of 165°F).
- Remove from grill and let rest for five minutes before serving.
Notes
For additional flavor, consider adding crushed garlic or lemon zest to the marinade. Leftovers are excellent cold in salads.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 17g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg