Tamarind Chicken

By • May 6, 2013 • 25 Comments

452 Save


Author Notes: We eat a lot of chicken, a lot. I am constantly looking for new ways to reinvent the wheel. This one is a take on southeast Asian cuisine. It is by no means is intended to be authentic -- I just follow the mantra of hot, sour, salty, sweet.Summer of Eggplant

Food52 Review: WHO: Summer of Eggplant is a lighting designer who lives in Atlanta.
WHAT: A hot-sour-salty-sweet chicken dish that grills up in minutes.
HOW: Marinate your chicken in tamarind pulp, soy sauce, fish sauce, lime zest, sugar, and spices. Then, 4 to 6 hours later, grill it up!
WHY WE LOVE IT: We love how easy this dish is to prep -- if you can put ingredients into a bag, then you can make this dish. When it's too cold to grill, we use a grill pan and then finish it in the oven -- feel free to do the same.
A&M

Serves 4

  • 4 leg quarters
  • 3/4 cups tamarind cooking pulp
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 1/2 tablespoons light brown sugar
  • 1 onion, diced
  • 3 cloves of garlic, sliced
  • 1 lime, zested
  • 2 teaspoons red pepper flakes
  • 2 teaspoons Chinese five spice (I use Reims from La Boîte Epice)
  1. Place the ingredients in a large Ziploc or seal-able bowl. Mix until combined, add chicken, and marinate for 4 to 6 hours. Rotate the chicken in the marinade every so often.
  2. Set up the grill for direct/indirect heat. We do this by making a semi circle of charcoal. You'll know when the grill is hot but not too hot when you can count to 3 with your hand over the fire.
  3. Remove the chicken from the marinade. Sear the chicken skin side down for about 4 to 5 minutes until crispy. You may pour the excess marinade over the legs at this point. Turn the legs over and cook skin side up for another 2 minutes over the high heat, then move them to the cooler side of the grill, but still near the coals for indirect heat, put the grill lid on and cook for about 25 minutes. They are done when the internal temperature reaches 160°F.
Jump to Comments (25)

Tags: Asian, chicken, Tamarind

Comments (25) Questions (0)

Default-small
Default-small
Default-small

2 months ago a

what the hell? the picture blocks half the recipe!

Img_5237

2 months ago Lauren Kelley

Lauren is the Director of Customer Experience and Operations at Provisions by Food52

It sounds like you might have encountered a browser issue -- I'll see if we can get that fixed!

Default-small

3 months ago BARBARA WHITE

I do not have a grill either. I placed a cake rack in a baking container,like what you would bake a turkey in and baked the chicken at 400 40-45 mins

Default-small

3 months ago Pamela Sue

Would yuo help me convert this to an oven?...I live in an apartment and can't grill. 450 degrees for 30 min and turn over for an additional 15? Flavors sound great!

Img_3538

3 months ago Summer of Eggplant

When we do it in the oven it usually takes us about 40 minutes total at 425.

Default-small

3 months ago Mariona Gascon

OMG!!! I saw the recipe and fell in love, so I prepared the marinade yesterday and put it into the fridge overnight, the rest today, and it's so savory!!I've been looking around long time for this flavor… Congrats!!!

Img_3538

3 months ago Summer of Eggplant

Thank you!

Default-small

4 months ago BARBARA WHITE

whole foods and kroger sell it. try the ethnic,indian, areas. Also you can buy the tamrind and make the paste by cooking the tamrind with some water(i guesstimate) for 30 to 40 mins or until the water is almost absorb. remove the seeds

Default-small

4 months ago Horto

tamarind,how I find this?

Img_3538

5 months ago Summer of Eggplant

I'm not sure which rock I've been living under but I had no idea this got a Wildcard pick. Thanks! I'm flattered.

Stringio

5 months ago Shawn Owen

do you use the lime zest and the lime juice or just the zest?

Img_3538

5 months ago Summer of Eggplant

Just the zest but you could try using the juice too for tangier version.

Wrong_apple

6 months ago sevenfaces

This was so easy, tasty and impressive; ticks all the boxes! Feeling extra lazy so I roasted the chicken on parchment paper in the oven, so even though there were no grill marks parts of the skin still turned a lovely caramelised brown. I poured the rest of the onions and garlic marinade over the chicken with 10 minutes to go, which gave me a rich sauce to serve with the chicken over steamed rice, green beans and choy sum. I'll be making this again for sure.

Default-small

6 months ago BARBARA WHITE

glad i could help, you are welcome. Its a keeper for me too

Image

6 months ago KakiSue

Made this last night-- and WOW! complex, tasty, beautiful mahogany color on the chicken. I bought a box of fresh (dried?) sweet tamarind at Whole Foods last week and have been looking for ways to consume. Making the pulp was pretty easy- crack the pods and remove, pull the strings, soak/simmer (45ish minutes) strain. I didnt worry about proportions-just made sure it was thick/thin and easily incorporated into the marinade. I could have easily used 6 leg quarters instead of 4 in the marinade, too. Thanks a ton- this will be in regular rotation!

Default-small

6 months ago BARBARA WHITE

I have never used this so i do not know what it taste like, however i do not see why you cannot use it. It will not be as tangy, and I would add alttle extra spices. It should be good

Default-small

6 months ago melissa

Could I sub tamarind soup mix for tamarind pulp here?

Default-small

6 months ago BARBARA WHITE

MY SON LOVED THE TAMARIND CHICKEN, ALTHOUGH HE SAID IT WAS A BIT TOO TANGY,OOPS I USED MORE TAMARIND PULP THAN I SHOULD HAVE. THANKS FOR THE RECIPE.ITS A KEEPER

Default-small

7 months ago Tereza

I can just imagine this filling the house with beautiful aromas! Looks delicious!

http://lifeandcity.tumblr...

Default-small

about 1 year ago donna

HI again, also recommendations for freezing and serving are most welcome, thanks much. D.

Default-small

about 1 year ago donna

Hello there, this looks delish...I wonder can you tell me, as I will use the whole pod tamarind, how to convert. Tx very much, Donna

Default-small

over 1 year ago Amandadp

Thanks for the great recipe! I bought a jar of tamarind and have been looking for ways to use it. Will definitely be making this throughout the summer.

Img_3538

over 1 year ago Summer of Eggplant

Glad to hear it!

Img_1958

over 1 year ago gingerroot

You had me at tamarind. This sounds delicious, I can almost taste it!

Img_3538

over 1 year ago Summer of Eggplant

Thank you, so kind.