Tamarind Chicken
Tamarind Chicken is a flavorful dish featuring marinated leg quarters grilled to perfection. The marinade combines tangy tamarind, savory soy sauce, and a hint of spice, creating a deliciously moist and tender chicken. Perfect for a summer barbecue or a cozy dinner, this dish pairs wonderfully with steamed rice or fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 leg quarters
- 3 garlic cloves, sliced
- 2½ tablespoons light brown sugar
- 2 teaspoons red pepper flakes
- ¼ cup low sodium soy sauce
- 2 teaspoons Chinese five spice
- ¼ cup fish sauce
- ¾ cup tamarind cooking pulp
- 1 lime, zested
- 1 onion, diced
Instructions
- In a bowl, mix tamarind cooking pulp, low sodium soy sauce, fish sauce, light brown sugar, red pepper flakes, Chinese five spice, and lime zest. Stir until the sugar is dissolved and the ingredients are well combined.
- Place the leg quarters in a large resealable bag or bowl. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the bowl and refrigerate for 4-6 hours, turning occasionally to ensure even marination.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade and let any excess drip off.
- Place the chicken skin-side down on the grill. Sear for 4-5 minutes until the skin is crispy and slightly charred. Move the chicken to a cooler side of the grill, cover, and cook for 25 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove the chicken from the grill and let it rest for a few minutes before serving.
Nutrition
- Calories: 320
- Sugar: 8g
- Sodium: 1300mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 120mg