Name: Grilled Tamarind Chicken Thighs Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Filipino
Ingredients: 1 small yellow onion (about 5 ounces; 140 g), roughly chopped; 3 scallions (45 g), ends trimmed and cut into 2-inch lengths; 1 siling mahaba chile, stemmed, seeded, and roughly chopped (or 1 jalapeño pepper as substitute); 2 medium garlic cloves; One 2-inch knob fresh ginger (about 1 ounce; 30 g), peeled and chopped; 1/4 cup (70 g) tamarind paste, preferably Tamicon; 2 tablespoons (30 ml) fish sauce; 2 tablespoons (30 ml) soy sauce; 2 tablespoons (30 g) dark brown sugar; 2 tablespoons (30 g) tomato paste; 2 teaspoons (6 g) garlic powder; 2 teaspoons (6 g) onion powder; 2 teaspoons (6 g) ground ginger; 2 teaspoons (8 g) Diamond Crystal kosher salt (or half as much table salt); 8 bone-in, skin-on chicken thighs (about 4 pounds; 1.8 kg); Neutral oil, such as canola or vegetable oil, for greasing grill grates; Cooked white rice, for serving

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There’s something incredibly satisfying about the smoky char and tangy, complex flavors packed into every bite of this Grilled Tamarind Chicken Thighs Recipe. It’s a vibrant fusion of sweet, sour, and savory notes that come together thanks to the unique tamarind marinade, delivering juicy chicken with crispy skin that will have you craving seconds. Whether it’s a weekend cookout or a cozy weeknight dinner, this recipe brings a burst of excitement to your table and shows just how simple ingredients can transform into something spectacular.

Ingredients You’ll Need

A clear glass bowl holds several raw pieces of light beige chicken covered in a thick, dark brown sauce with visible bits of spices and herbs. The bowl sits on a white marbled surface, and the sauce looks sticky and richly textured, coating the chicken unevenly. The chicken pieces are stacked loosely on top of each other, filling most of the bowl. The lighting is warm, casting soft shadows around the bowl. photo taken with an iphone --ar 4:5 --v 7

This Grilled Tamarind Chicken Thighs Recipe relies on simple yet powerful ingredients that provide layers of flavor and texture. Each component plays a key role, whether it’s the fresh aromatics, the rich tamarind paste adding a perfect tang, or the spices creating depth and warmth.

Yellow onion: Adds a sweet base flavor and balances the tartness of tamarind.
Scallions: Bring a mild oniony freshness that brightens the marinade.
Siling mahaba chile: Provides a gentle heat that enhances without overpowering; jalapeño works too.
Garlic cloves: Contribute pungency and depth essential for a rich marinade.
Fresh ginger: Adds a warm, zesty kick and an earthy complexity.
Tamarind paste: The heart of the recipe, delivering that signature tangy-sour flavor.
Fish sauce: Imparts umami richness and a subtle briny depth.
Soy sauce: Brings saltiness and a touch of caramel-like savor.
Dark brown sugar: Balances sourness with molasses sweetness for beautiful caramelization.
Tomato paste: Adds body and a mild acidity to round out the marinade.
Garlic powder, onion powder, ground ginger: Layer in extra spice and aroma.
Kosher salt: Enhances all the flavors and seasons the chicken perfectly.
Bone-in, skin-on chicken thighs: The star ingredient, ideal for grilling because the skin crisps up beautifully.
Neutral oil: For greasing the grill to keep chicken from sticking.
Cooked white rice: The perfect canvas to soak up all the delicious juices.

How to Make Grilled Tamarind Chicken Thighs Recipe

Step 1: Prepare the Marinade

Start by chopping the onion, scallions, siling mahaba chile, garlic, and ginger into a fine but slightly coarse texture using a food processor or blender. This creates the aromatic base that will infuse the chicken. Then, blend in the tamarind paste, fish sauce, soy sauce, dark brown sugar, tomato paste, and spices until you have a rough purée full of concentrated flavor.

Step 2: Marinate the Chicken Thighs

Transfer the marinade to a large bowl and toss in the bone-in, skin-on chicken thighs, making sure each piece is thoroughly coated. Cover and refrigerate for 30 minutes up to 2 hours — this resting time allows the chicken to soak up all the bright, tangy, and savory notes that make this Grilled Tamarind Chicken Thighs Recipe so irresistible.

Step 3: Prepare the Grill

Whether you’re lighting up charcoal or firing up a gas grill, get your grill hot and ready. For charcoal, let the coals ash over before spreading them evenly. For gas grills, preheat on medium heat for about 10 minutes. Don’t forget to clean and oil the grates — this step prevents sticking and helps you get perfectly crisp skin.

Step 4: Grill the Chicken

Remove the chicken from the marinade and let any excess drip off before placing skin-side up on the grill. Cook with the grill covered until you see charred spots and the skin is crisping, approximately 10 minutes. Flip the thighs, cover, and keep cooking until the chicken reaches 165°F (74°C) and the skin is deeply caramelized and crispy, about 20 more minutes. Watching the skin turn golden with those little burnished spots is part of the magic!

Step 5: Rest and Serve

Once grilled to juicy, tender perfection, transfer the chicken to a platter and let it rest for 5 minutes to lock in all those delicious juices. Serve warm alongside steamed white rice to soak up each flavorful bite.

How to Serve Grilled Tamarind Chicken Thighs Recipe

A white rectangular plate holds seven grilled chicken pieces arranged in two rows. The chicken pieces have a charred, dark black crust with bright reddish-brown areas showing through, giving a smoky and rich texture. Behind the plate, there is a white bowl filled with plain white rice. The surface under the plate is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh ones can really elevate this dish. Sprinkle chopped scallions or fresh cilantro over the chicken for a pop of green and freshness. Thinly sliced fresh chile adds heat if you like it spicy, and a wedge of lime on the side brightens the whole plate with a zesty finish.

Side Dishes

White rice is a classic and beloved partner that balances the bold flavors perfectly. You might also enjoy grilled or roasted vegetables like asparagus, corn on the cob, or a simple cucumber salad to add crispness and contrast. The sweet-tart chicken pairs beautifully with lightly pickled vegetables as well.

Creative Ways to Present

This Grilled Tamarind Chicken Thighs Recipe shines as a centerpiece for communal meals. Consider serving it family-style on a large wooden board with rice mounded beside it, surrounded by small bowls of fresh herbs and spicy condiments for guests to customize each bite. Wrapping the grilled thighs in warm tortillas with crunchy slaw creates an exciting fusion taco that’s perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, keep them in an airtight container in the refrigerator for up to 4 days. The chicken maintains great flavor and texture, making for quick next-day meals that still taste fresh and exciting.

Freezing

You can freeze cooked Grilled Tamarind Chicken Thighs Recipe pieces for up to 2 months. Wrap tightly in foil or place in freezer-safe bags to prevent freezer burn. Thaw overnight in the fridge before reheating to keep them juicy and tender.

Reheating

Reheat gently in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through, to preserve crispy skin and juicy meat. Alternatively, microwave in short bursts, covered loosely with a microwave-safe lid, but expect the skin to soften.

FAQs

Can I use boneless chicken thighs instead?

Absolutely! Boneless thighs will cook faster and still absorb the marinade beautifully. Just keep an eye on cooking time to avoid overcooking.

What if I don’t have tamarind paste?

Tamarind paste is key for the tang, but if unavailable, try substituting with a mix of equal parts lime juice and a bit of brown sugar. It won’t be quite the same but can work in a pinch.

Is this recipe very spicy?

The heat level is moderate thanks to the siling mahaba chile, which you can adjust or omit if you prefer mild flavors. Adding fresh chiles to the served dish also allows guests to control their spice level.

Can I marinate the chicken longer than 2 hours?

Marinating up to 2 hours is ideal for balance. Longer marinating could cause the acid in tamarind to start breaking down the chicken too much, resulting in mushy texture.

Do I need a grill to make this recipe?

While grilling definitely adds that smoky char, you can also cook the chicken under a broiler or in a hot oven, turning occasionally for crisp skin, if a grill isn’t available.

Final Thoughts

This Grilled Tamarind Chicken Thighs Recipe is hands-down one of those dishes that brings people together with its unforgettable flavor and straightforward technique. The balance of tangy tamarind, savory spices, and crispy grilled skin transforms simple chicken thighs into a real celebration on your plate. I can’t wait for you to try it—you might just find your new favorite way to fire up the grill!