Grilled Tamarind-Glazed Chicken Thighs with Citrus Herb Salad
Juicy chicken thighs marinated in a tangy tamarind glaze, grilled to perfection and served alongside a fresh citrus and herb salad. This chicken recipe, ready in about 30 minutes, pairs Bone-in chicken thighs, Tamarind paste, Honey 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 pieces (about 2 lbs) Bone-in chicken thighs
- 3 tbsp Tamarind paste
- 2 tbsp Honey
- 2 tbsp Soy sauce
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 cup Mixed fresh herbs (cilantro, mint, parsley), chopped
- 1 large Orange, segmented
- 1 lime Lime, juice and zest
- 0.5 small Red onion, thinly sliced
- 2 tbsp Extra virgin olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 2 tbsp soy sauce, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp olive oil, 1.5 tsp salt, and 1 tsp black pepper to create the marinade.
- Step 2: Place 6 bone-in chicken thighs in a large zip-top bag or shallow dish, pour the marinade over the chicken, and massage to coat evenly. Marinate in the refrigerator for at least 2 hours, preferably overnight.
- Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and grill for 6-7 minutes per side until internal temperature reaches 165°F and skin is slightly charred.
- Step 4: While chicken grills, combine 1 cup chopped mixed fresh herbs, 1 large segmented orange, juice and zest of 1 lime, 0.5 small thinly sliced red onion, and 2 tbsp extra virgin olive oil in a bowl. Toss gently to create a bright citrus herb salad.
- Step 5: Serve grilled tamarind-glazed chicken thighs hot with the citrus herb salad on the side for a fresh contrast.
Frequently asked questions
How long does Grilled Tamarind-Glazed Chicken Thighs with Citrus Herb Salad 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 Tamarind-Glazed Chicken Thighs with Citrus Herb Salad?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Grilled Tamarind-Glazed Chicken Thighs with Citrus Herb Salad?
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 Tamarind-Glazed Chicken Thighs with Citrus Herb Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tamarind-Glazed Chicken Thighs with Citrus Herb Salad?
International 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.
