Grilled Tamarind Chicken Thighs Recipe
Ingredients (17)
- 1 small yellow onion (about 5 ounces; 140g), roughly chopped
- 3 scallions (45g), ends trimmed and cut into 2-inch lengths
- 1 siling mahaba chile, stemmed, seeded, and roughly chopped (see note)
- 2 medium garlic cloves
- One 2-inch knob fresh ginger (about 1 ounce; 30g), peeled and chopped
- 1/4 cup (70g) tamarind paste, preferably Tamicon (see note)
- 2 tablespoons (30ml) fish sauce
- 2 tablespoons (30ml) soy sauce
- 2 tablespoons (30g) dark brown sugar
- 2 tablespoons (30g) tomato paste
- 2 teaspoons (6g) garlic powder
- 2 teaspoons (6g) onion powder
- 2 teaspoons (6g) ground ginger
- 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use half as much by volume
- 8 bone-in, skin-on chicken thighs (about 4 pounds; 1.8kg)
- Neutral oil, such as canola or vegetable oil, for greasing grill grates
- Cooked white rice, for serving
Directions
Learn how to make this recipe at Serious Eats