Grilled Citrus-Tamarind Chicken Thighs with Herb Yogurt Sauce

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Juicy grilled chicken thighs marinated in a tangy citrus and tamarind blend, served with a refreshing yogurt sauce brightened by fresh herbs. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skin-on chicken thighs, fresh orange juice, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces (about 2 lbs) boneless skin-on chicken thighs
• 1/4 cup fresh orange juice
• 2 tbsp tamarind paste
• 1 tbsp honey
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice
• 2 tbsp olive oil

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp tamarind paste, 1 tbsp honey, 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 6 boneless skin-on chicken thighs and turn to coat. Marinate covered in refrigerator for at least 1 hour or up to 4 hours.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and brush lightly with 1 tbsp olive oil.
3. Step 3: Grill chicken thighs skin-side down for 6-7 minutes until skin is crisp and golden, then flip and grill another 5-6 minutes until internal temperature reaches 165°F and juices run clear.
4. Step 4: While chicken grills, mix 1 cup plain Greek yogurt with 2 tbsp chopped fresh mint, 2 tbsp chopped fresh cilantro, 1 tbsp lemon juice, and 1 tbsp olive oil in a small bowl. Season with salt to taste.
5. Step 5: Let grilled chicken rest for 5 minutes before serving. Serve with the herb yogurt sauce drizzled on top or on the side for dipping.