Grilled Tamarind Chicken – Tamarind is popular in Asian cooking and it has a tangy sweet and sour flavour which goes particularly well with chicken. Tamarind paste or concentrate can often be found with other Asian ingredients.
Grilled Tamarind ChickenAdd to My Cookbook
- Difficulty Level Easy
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- 2x (120g) jars tamarind paste
- 250ml orange juice
- Zest & juice from 1 lime
- 5 cloves garlic, chopped
- Thumb size piece of fresh ginger, peeled and grated
- ½ tsp salt flakes
- 6 chicken thighs
- 6 chicken legs
- Small bunch fresh coriander, for serving
- Combine first 6 ingredients together in a medium sized bowl and give a quick stir to combine. Place chicken in one or two dishes or plastic containers then pour the marinade over the chicken. Toss chicken so that each piece is coated in the marinade. Cover dishes in clingfilm or seal with lids and refrigerate for at least 8 hours.
- To cook the chicken, preheat oven to 230°C/450°F/gas 8. Once oven is ready, remove chicken from the marinade and arrange in a large baking dish. Roast chicken for 30 minutes or until thighs are cooked through.
- While chicken is roasting, pour marinade into a medium sized pot. Bring to a rolling boil over high heat, then reduce heat to medium high and continue to cook until it has reduced by half into a thick sauce, about 10-15 minutes. Reduce heat to lowest, cover pot with a lid and keep warm until chicken has finished roasting.
- After roasting the chicken for 30 minutes, brush or spoon the cooked down marinade generously over the chicken pieces. Return to the oven for 5-10 minutes until sauce is bubbling and sticky.
- Serve while still hot with a garnish of roughly chopped coriander.
- Goes well with jasmine rice and steamed green vegetables. Leftover chicken is delicious the next day shredded and tossed with rice noodles for a cold chicken noodle salad.