Tamarind-Ginger Grilled Chicken Thighs
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.
Servings
2people
Servings
2people
Ingredients
  • 1tbsp (15ml) extra virgin olive oil
  • 1tbsp (15ml) lime juicefresh
  • 2tsp (5g) fresh ginger rootfinely minced
  • 2tsp (10g) tamarind date chutneyA Date with Tamarind
  • dried garlicground, to taste
  • 1/4 tsp (0.5g) corianderground
  • 1/4tsp (0.6g) cuminground
  • 1/4tsp (0.6g) turmeric powder
  • jaggery powderoptional, to taste
  • Himalayan pink saltas desired
  • 4 chicken thighsboneless and skinless
Instructions
  1. 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.
  2. Add chicken thighs to the marinade, turning and coating each side. Cover and leave in the refrigerator for 1-2 hours, or longer.
  3. 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.