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

Description

Juicy and flavorful grilled tamarind chicken thighs marinated in a tangy, savory, and slightly sweet blend of tamarind paste, fish sauce, soy sauce, aromatic spices, and chiles. Perfectly charred and crispy on the outside with tender meat inside, served best with steamed white rice.

Ingredients

Marinade

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)

Chicken

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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Instructions

Prepare the Marinade: In a food processor or blender, combine onion, scallions, chile, garlic, and ginger. Pulse about 7 times until finely chopped. Add tamarind paste, fish sauce, soy sauce, brown sugar, tomato paste, garlic powder, onion powder, ground ginger, and salt. Process until a rough purée forms, about 45 seconds.
Marinate the Chicken: Transfer the marinade to a large bowl. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours, to infuse flavors.
Prepare the Grill: For charcoal grill, light a chimney full of charcoal and wait until covered with gray ash. Spread coals evenly and place cooking grate. Cover grill and preheat for 5 minutes. For gas grill, set burners to medium, cover, and preheat for 10 minutes. Clean and oil the grilling grate to prevent sticking.
Grill the Chicken: Remove chicken from marinade and let excess drip off. Place chicken skin-side up directly on the grill. Cover with vents open if charcoal. Cook about 10 minutes until slightly charred in spots, adjusting vents if charring too fast.
Flip and Finish Cooking: Flip chicken, cover, and continue grilling until skin is crispy and charred and internal temperature reaches 165°F (74°C), about 20 minutes more.
Rest and Serve: Transfer chicken to a serving platter and let rest for 5 minutes. Serve hot with cooked white rice.

Notes

Siling mahaba is a Filipino chile with moderate heat. Substitute with 1 jalapeño pepper if unavailable.
Tamarind paste (concentrate) should be smooth and seed-free. Tamicon is recommended for smooth consistency and balanced tartness.
Make marinade ahead and store in airtight container up to 1 week refrigerated.
Grilled chicken thighs can be refrigerated in airtight container for up to 4 days.