Tamarind-Glazed Chicken Thighs
Published June 10, 2025
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- Salt and freshly ground black pepper
- 1tablespoon coconut oil
- 1medium yellow or white onion, thinly sliced
- 1tablespoon freshly grated ginger
- ½teaspoon crushed red pepper
- ½cup orange juice (squeezed from fresh oranges, if possible)
- 2tablespoons honey
- 1tablespoon tamarind paste
- 4scallions, thinly sliced
- 1handful mint leaves, torn
- Cooked rice, for serving
Nutritional analysis per serving (4 servings)
702 calories; 44 grams fat; 14 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 42 grams protein; 904 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Pat the chicken thighs dry with a paper towel and season with salt and pepper.
- Step 2
Heat an ovenproof skillet over medium-high and add the coconut oil. Lay chicken thighs skin side down in the skillet and sear for 5 to 7 minutes per side, until skin and flesh are deep golden brown. Remove 1 tablespoon of fat from the skillet and reserve.
- Step 3
Turn the thighs skin side up and place the skillet in the oven. Reduce heat to 375 degrees and roast for 20 minutes.
- Step 4
While the chicken roasts, make the glaze: Add the reserved chicken fat to a medium saucepan over medium-high. Add the onions, season with salt and pepper and cook for 3 to 5 minutes, stirring frequently, until softened and browning in parts. Inevitably, the bottom of the pan will begin to darken from the sugars the onions release. At this point, add the ginger, crushed red pepper and ½ cup of water and bring to a gentle boil.
- Step 5
Using a wooden spoon, scrape up any browned bits on the bottom of the pan to release the flavor into the sauce. Add the orange juice, honey and tamarind, and simmer for 5 to 7 minutes, until glossy and reduced. Adjust seasoning with salt and pepper if necessary.
- Step 6
Pour the glaze over the chicken thighs and return to the oven to roast for an additional 12 to 15 minutes, until the skin is caramelized, the flesh is tender and the sauce is slightly thickened.
- Step 7
Serve with rice and garnish with a refreshing scattering of scallions and mint.
Private Notes
Comments
@Maggie McComas, you can get this at an Indian grocery store.
Delicious, but it took me much longer to cook the onions and to reduce the sauce than quoted. I will make this again, but start the sauce well before the chicken goes into the oven.
The tamarind paste that I have was imported from India which I found in the Asian section of my grocery store.
The favors were too simple, sweet and sharp. If I make it again, I will add some chipotle in adobo, oregano and cumin for a Mexican direction or more ginger and a good blend of Indian spices for a South Asian spin on it. I also recommend grating the onion to make the glaze more saucy and less gloppy.
I couldn’t find tamarind paste and instead used 2 tablespoons of tamarind concentrate. I also added a squeeze of lime juice and chopped cilantro. Perfection!
Excellent dish. I did not reduce the glaze as much as you might normally, and it was just right. We stored it overnight in the fridge, and I think it tasted even better the next day. Will make again.
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