Tangy and slightly sweet, these finger-licking chicken thighs are so easy you'll go back to them time and again. For the marinade, we've used A Date with Tamarind Chutney for a little sweetness, but feel to use straight tamarind paste if you prefer a stronger tart flavor. The tamarind-ginger marinade is also great with tofu, summer squash, onions, peppers, and sweet potato.
Rate this recipe!
| Servings |
people
|
Ingredients
- 1 tbsp (15ml) extra virgin olive oil
- 1 tbsp (15ml) lime juice fresh
- 2 tsp (5g) fresh ginger root finely minced
- 2 tsp (10g) tamarind date chutney A Date with Tamarind
- dried garlic ground, to taste
- 1/4 tsp (0.5g) coriander ground
- 1/4 tsp (0.6g) cumin ground
- 1/4 tsp (0.6g) turmeric powder
- jaggery powder optional, to taste
- Himalayan pink salt as desired
- 4 chicken thighs boneless and skinless
Ingredients
|
Rate this recipe!
|
Instructions
- Whisk the olive oil, lime juice, ginger, tamarind-date chutney, garlic, coriander, cumin, turmeric, jaggery, and salt together in medium sized bowl or baking pan with sides.
- Add chicken thighs to the marinade, turning and coating each side. Cover and leave in the refrigerator for 1-2 hours, or longer.
- When ready to cook, grill chicken on both sides until done. Serve immediately. Leftovers make a great topping for leafy green salads, or a yummy chicken salad prepared with good quality mayonnaise.
Leave a Reply