Grilled Ugali-Crusted Chicken with Tamarind Glaze

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken grilled with a crispy ugali (cornmeal) crust, finished with a tangy tamarind glaze that balances savory and sour notes. This African-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, skin on, cornmeal (for ugali), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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: 20 min Cook: 20 min Serves 3 African cuisine 380 cal/serving

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Ingredients

6 pieces chicken thighs, skin on
1/2 cup cornmeal (for ugali)
1/2 cup water
3 tbsp, divided olive oil
3 tbsp tamarind paste
2 tbsp honey
2, minced garlic cloves
1 tsp ground cumin
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat grill to medium-high heat. In a small pot, bring 1/2 cup water to a boil and gradually whisk in 1/2 cup cornmeal, stirring continuously until thickened into a stiff porridge consistency. Remove from heat and let cool slightly.
Step 2: Pat dry 6 chicken thighs. Season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp ground cumin.
Step 3: Spread a thin layer of the cooled ugali over the skin side of each chicken thigh, pressing lightly to adhere.
Step 4: In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 2 minced garlic cloves, and 2 tbsp olive oil to make the glaze.
Step 5: Brush the chicken thighs with 1 tbsp olive oil on the ugali side and place them skin-side down on the grill. Cook for 6-7 minutes until the ugali crust is golden and crisp.
Step 6: Flip the chicken, brush the other side with the tamarind glaze, and grill for another 6-8 minutes, basting every 2 minutes, until the chicken reaches an internal temperature of 165°F.
Step 7: Remove from grill, let rest 5 minutes, then brush with remaining tamarind glaze before serving.