Grilled Senegalese-Spiced Chicken with Tamarind Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken marinated in a blend of Senegalese spices and finished with a tangy tamarind glaze. This african-inspired chicken ready in about 30 minutes pairs boneless, skinless chicken thighs, tamarind paste, minced 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 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.

Prep: 15 min Cook: 15 min Serves 4 African cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 3 tbsp tamarind paste, 4 minced garlic cloves, 2 tsp grated ginger, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp paprika, 3 tbsp olive oil, 2 tbsp honey, 2 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Add 6 boneless, skinless chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Step 3: Preheat grill to medium-high heat (about 375°F). Remove chicken from marinade, reserving the marinade.
  4. Step 4: Grill chicken thighs for 6-7 minutes per side, basting occasionally with the reserved marinade, until internal temperature reaches 165°F and edges develop a slight char.
  5. Step 5: Remove chicken from grill and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Grilled Senegalese-Spiced Chicken with Tamarind Glaze take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Senegalese-Spiced Chicken with Tamarind Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.

Can I substitute ingredients in Grilled Senegalese-Spiced Chicken with Tamarind Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Senegalese-Spiced Chicken with Tamarind Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Senegalese-Spiced Chicken with Tamarind Glaze?

African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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