Grilled Ugali-Crusted Chicken with Tamarind Glaze

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

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 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Spread a thin layer of the cooled ugali over the skin side of each chicken thigh, pressing lightly to adhere.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Remove from grill, let rest 5 minutes, then brush with remaining tamarind glaze before serving.

Frequently asked questions

How long does Grilled Ugali-Crusted Chicken with Tamarind Glaze take to make?

Total time is about 40 minutes (20 min prep + 20 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 Ugali-Crusted 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 chicken thighs, skin on from drying out.

Can I substitute ingredients in Grilled Ugali-Crusted 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 Ugali-Crusted Chicken with Tamarind Glaze for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ugali-Crusted 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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