Grilled Senegalese-Spiced Chicken Thighs with Tamarind Glaze

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Juicy chicken thighs marinated in a fragrant Senegalese spice blend and finished with a tangy tamarind glaze, perfect for grilling season. This African-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 (about 1.5 lbs) bone-in chicken thighs
• 3 tbsp olive oil
• 4, minced garlic cloves
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried chili flakes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp tamarind paste
• 2 tbsp honey
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 1/4 cup chopped, for garnish fresh parsley

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Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp ground coriander, 1 1/2 tsp ground cumin, 1 tsp paprika, 1/2 tsp dried chili flakes, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
2. Step 2: Add 6 bone-in chicken thighs (about 1.5 lbs) to the bowl and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and skin is nicely charred.
4. Step 4: Meanwhile, in a small saucepan over medium heat, combine 3 tbsp tamarind paste, 2 tbsp honey, 1/4 cup water, and 2 tbsp fresh lemon juice. Simmer gently for 5 minutes until thickened to a glaze consistency.
5. Step 5: Brush the tamarind glaze generously over the grilled chicken thighs during the last 2 minutes of cooking.
6. Step 6: Remove chicken from grill and let rest for 5 minutes. Garnish with 1/4 cup chopped fresh parsley before serving.