Ingredients
Scale
- 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