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Tamarind Glazed Grilled Chicken Recipe
Tamarind Glazed Grilled Chicken brings together the perfect balance of sweet and tangy flavors that will transform your regular grilling routine. This recipe combines the unique tartness of tamarind with aromatic spices to create a glaze that caramelizes beautifully on the grill, resulting in juicy, flavorful chicken with an irresistible sticky coating.
Why You'll Love This Recipe
- The tamarind glaze creates a beautiful caramelized exterior while keeping the chicken incredibly moist and tender inside
- Perfect balance of sweet, sour, and savory flavors that appeals to all taste preferences and ages
- Simple ingredients that are easily accessible and can be prepared ahead of time for convenience
- Versatile recipe that works perfectly for weeknight dinners, weekend barbecues, or special occasions
- Healthy grilling method that reduces excess fat while maximizing flavor through the natural tamarind marinade
Why This Tamarind Glazed Grilled Chicken Recipe Works
The magic of this recipe lies in the tamarind paste’s natural acidity, which tenderizes the chicken while infusing it with complex flavors. The sugars in the glaze caramelize during grilling, creating that perfect sticky coating.
Tamarind contains natural enzymes that break down proteins, making the chicken incredibly tender. The combination of brown sugar and tamarind creates the ideal consistency for glazing, ensuring even coverage and beautiful color development.
Why You’ll Love This Tamarind Glazed Grilled Chicken
This recipe delivers restaurant-quality results in your backyard. The preparation is straightforward, requiring minimal hands-on time while delivering maximum flavor impact.
The glaze doubles as both marinade and finishing sauce, streamlining your cooking process. You’ll love how the chicken develops a gorgeous mahogany color while staying juicy inside.
What You’ll Need
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Chicken thighs or breasts | 2 lbs | Main protein, thighs stay juicier |
| Tamarind paste | 3 tablespoons | Provides tangy base flavor |
| Brown sugar | 1/4 cup | Balances acidity, aids caramelization |
| Soy sauce | 2 tablespoons | Adds umami depth |
| Garlic cloves | 4 cloves, minced | Aromatic base flavor |
| Fresh ginger | 1 tablespoon, grated | Adds warmth and complexity |
| Vegetable oil | 2 tablespoons | Prevents sticking, aids browning |
| Salt and pepper | To taste | Basic seasoning |
Tools
| Tool | Purpose |
|---|---|
| Grill or grill pan | Primary cooking method for char and flavor |
| Mixing bowl | Combining marinade ingredients |
| Basting brush | Applying glaze during cooking |
| Meat thermometer | Ensuring proper doneness and food safety |
| Tongs | Safe handling and turning of chicken |
How to Make Tamarind Glazed Grilled Chicken
| Step | Instructions |
|---|---|
| Prepare the Glaze | Whisk together tamarind paste, brown sugar, soy sauce, minced garlic, grated ginger, and oil in a bowl until smooth |
| Marinate Chicken | Season chicken with salt and pepper, then coat with half the glaze. Marinate for 30 minutes to 2 hours |
| Preheat Grill | Heat grill to medium-high heat and oil the grates to prevent sticking |
| Grill Chicken | Cook chicken 6-8 minutes per side, basting with remaining glaze during last few minutes |
| Check Temperature | Ensure internal temperature reaches 165°F (74°C) for food safety |
| Rest and Serve | Let chicken rest 5 minutes before serving to redistribute juices |
Chef's Helpful Tips
- Soak tamarind paste in warm water for 10 minutes if it’s too thick, then strain for smoother consistency
- Reserve some fresh glaze separately for serving to avoid cross-contamination with raw chicken marinade
- Score the chicken skin lightly to help the glaze penetrate better and prevent shrinkage during cooking
- Use medium heat to prevent the sugars from burning while ensuring the chicken cooks through completely
- Baste only during the final minutes of cooking to prevent the glaze from burning on the grill
Serving and Storage Tips
Serving Tips
Serve your Tamarind Glazed Grilled Chicken immediately while the glaze is still glossy and warm. Pair it with steamed jasmine rice to absorb the flavorful juices, or serve alongside grilled vegetables for a complete meal.
Garnish with fresh cilantro, sliced green onions, or sesame seeds for added color and texture. The chicken pairs beautifully with Asian-inspired sides like cucumber salad or stir-fried vegetables.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F to maintain the glaze’s texture and prevent drying out.
Mistakes to Avoid
Don’t rush the marinating process – the acids in tamarind need time to work their magic on the chicken. Avoid using high heat, which can burn the sugars in the glaze before the chicken cooks through.
Never use the same brush for raw chicken marinade and the finishing glaze. Always keep some glaze separate for basting to prevent cross-contamination.
Avoid over-basting early in the cooking process, as this can cause the glaze to burn. Apply the glaze only during the final few minutes of grilling.
You Must Know
- Always check internal temperature with a meat thermometer to ensure chicken reaches 165°F for food safety
- Tamarind paste varies in consistency between brands, so adjust liquid content accordingly for proper glaze thickness
- The glaze will continue to darken after removing from heat due to residual cooking, so don’t over-cook for color
- Chicken thighs are more forgiving than breasts and less likely to dry out during grilling process
Tips and Tricks for Tamarind Glazed Grilled Chicken
For extra flavor depth, add a pinch of red pepper flakes to the glaze for subtle heat. You can also incorporate lime juice for additional brightness that complements the tamarind’s tartness.
Try using different cuts of chicken – drumsticks work wonderfully and are perfect for parties. Bone-in pieces generally stay juicier than boneless options.
Make a double batch of glaze and store the extra in the refrigerator for up to a week. It’s perfect for quick weeknight meals or other chicken dishes.
Suggestions for Tamarind Glazed Grilled Chicken
This recipe pairs beautifully with coconut rice or quinoa for a healthier option. Consider serving it alongside grilled pineapple for a tropical twist that complements the tamarind’s sweetness.
For a complete meal, try it with Asian-inspired sides or create a fusion meal with traditional accompaniments.
The glaze also works wonderfully with pork or shrimp. For inspiration, check out these grilled tamarind chicken variations or explore citrus combinations.
FAQ for Tamarind Glazed Grilled Chicken
FAQs:
Yes, you can use a grill pan, cast iron skillet, or even bake it in the oven at 425°F. The key is achieving good caramelization on the glaze while cooking the chicken through completely.
Marinate for at least 30 minutes, but 2-4 hours is ideal. Don’t exceed 8 hours as the acids can start to break down the meat texture too much, making it mushy.
You can use a mixture of lime juice and brown sugar, or pomegranate molasses for a similar sweet-tart profile, though the flavor will be different from traditional tamarind.
The heat is too high or you’re applying the glaze too early. Use medium heat and only baste during the final 3-4 minutes of cooking to prevent burning the sugars.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The juices should run clear when the thickest part is pierced with a knife.
Conclusion
This Tamarind Glazed Grilled Chicken recipe delivers incredible flavor with minimal effort. The combination of sweet and tangy tamarind creates a glaze that transforms ordinary chicken into something special.
Perfect for both casual weeknight dinners and entertaining guests, this recipe will become a staple in your grilling repertoire. The versatile glaze works with various cuts of chicken and can be adapted to your heat preference.
Try this recipe for your next barbecue and watch it become everyone’s favorite. Don’t forget to explore other delicious recipes to complete your meal planning.
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📖 Recipe Card
Tamarind Glazed Grilled Chicken Recipe
Ingredients
- 2 lbs chicken thighs or breasts
- 3 tablespoons tamarind paste
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Whisk together tamarind paste, brown sugar, soy sauce, minced garlic, grated ginger, and oil in a bowl until smooth
- Season chicken with salt and pepper, then coat with half the glaze. Marinate for 30 minutes to 2 hours
- Heat grill to medium-high heat and oil the grates to prevent sticking
- Cook chicken 6-8 minutes per side, basting with remaining glaze during last few minutes
- Ensure internal temperature reaches 165°F (74°C) for food safety
- Let chicken rest 5 minutes before serving to redistribute juices
Notes
- Soak tamarind paste in warm water for 10 minutes if it’s too thick, then strain for smoother consistency
- Reserve some fresh glaze separately for serving to avoid cross-contamination with raw chicken marinade
- Score the chicken skin lightly to help the glaze penetrate better and prevent shrinkage during cooking
- Use medium heat to prevent the sugars from burning while ensuring the chicken cooks through completely
- Baste only during the final minutes of cooking to prevent the glaze from burning on the grill
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 285
- Sugar: 8g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
