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Sticky Tamarind Chicken

Sticky Tamarind Chicken

Craving something sweet and savory? Sticky Tamarind Chicken is a delicious and easy weeknight dinner that bursts with flavor. This dish brings together the perfect balance of tangy tamarind and sweet honey, creating a sticky sauce that you'll want to savor. Serve it over crisp lettuce for a refreshing twist!
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Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons Asian fish sauce
  • 2.5 tablespoons reduced sodium soy sauce
  • 3 tablespoons honey
  • 2 teaspoons toasted sesame oil
  • 0.5 tablespoon tamarind paste
  • 0.5 teaspoon red chile flakes
  • 1 unit grated zest of lime
  • 1 clove garlic minced
  • 12 thighs bone-in, skinless chicken trimmed, about 5 oz each
  • to taste freshly ground black pepper
  • 1 unit jalapeño sliced (optional)
  • unit cilantro for garnish (optional)
  • unit crisp lettuce leaves such as Bibb or romaine, for serving

Equipment

  • Chef's Knife
  • Whisk
  • Grater
  • Baking Sheet
  • Oven

Method
 

  1. Heat your oven to 425°F. Preheating is crucial for achieving that perfect caramelization on the chicken.
  2. In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind paste, chile flakes, lime zest, and minced garlic. This marinade is what makes the chicken irresistible.
  3. Pat the chicken dry with paper towels. This step is important for ensuring the marinade adheres well and for achieving a nice texture when it cooks.
  4. Add the chicken to the marinade in the bowl and turn to coat each piece well. Make sure every piece is generously covered in that sticky goodness.
  5. Arrange the coated chicken on a rimmed baking sheet. Pour any leftover marinade over the top—this is where the magic happens as it cooks.
  6. If you want, you can refrigerate the chicken at this point, covered, for up to 24 hours. This step enhances the flavors even more!
  7. Roast the chicken in the preheated oven, turning it occasionally, until it's cooked through and caramelized, about 30 to 35 minutes. Look for that beautiful golden-brown color.
  8. If you’d like to achieve an extra crispy finish, run the chicken under the broiler for 1 to 2 minutes after roasting.
  9. Top the cooked chicken with plenty of freshly ground black pepper, and add cilantro and jalapeño slices if desired. This adds freshness and a pop of color.
  10. Serve the Sticky Tamarind Chicken over lettuce leaves, allowing everyone to wrap their own delicious bites. Enjoy every sticky, savory bite!

Notes

There are several ways to switch it up and enhance your meal. For example, store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze this dish for up to 2 months. Another great idea is to pair it with jasmine rice or quinoa for a hearty meal. Feel free to adjust the heat by adding more jalapeño based on your preference. Lastly, experiment with different herbs like mint or basil for a refreshing twist.