Grilled Tamarind Chicken

Adapted via FineCooking
Serves: 6 to 7

♦ 8 boneless, skinless chicken thighs (about 2 lb.)
♦ 1 12.5-oz. bottle tamarind soda (I used Goya)
♦ 1/2 cup soy sauce
♦ 3 medium cloves garlic, crushed
♦ 1 tbsp ground coriander
♦ 2 to 4 tsp pure chile powder, such as ancho
♦ Sea salt, to taste
♦ white pepper, to taste

For marinade: Put the chicken in a large bowl and cover with the tamarind soda. Add the soy sauce and garlic and mix well; refrigerate at least 8 hours or overnight.

Remove the chicken from the marinade and pat it dry. In a small bowl, combine the coriander, chile powder, salt and white pepper. Dust the thighs on both sides with the spice rub

For grilling: prepare a high charcoal or gas grill fire for indirect grilling. Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes.

For broiling: preheat oven broiler briefly, and place thigh on a broiler pan – add pan to oven, and cook for 12 to 15 minutes, flipping once.

Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips (if using for tacos) and serve.

Read more about this dish and my musical pairing by clicking HERE

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