Grilled Zanzibar Spice-Rubbed Chicken with Tamarind Glaze

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Juicy grilled chicken marinated in a blend of Tanzanian spices and finished with a tangy tamarind glaze, inspired by Zanzibar's vibrant culinary heritage. This African-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 3 tbsp tamarind paste
• 2 tbsp honey
• 1/4 cup water
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: In a large bowl, combine 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 3 tbsp olive oil, 1.5 tsp salt, and 1 tsp black pepper to create the spice rub.
2. Step 2: Add 6 bone-in chicken thighs to the bowl and rub the spice mixture thoroughly all over the chicken. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
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, prepare the tamarind glaze by whisking together 3 tbsp tamarind paste, 2 tbsp honey, and 1/4 cup water in a small saucepan. Simmer over medium heat for 5 minutes until thickened and syrupy.
5. Step 5: During the last 2 minutes of grilling, brush the tamarind glaze generously over the chicken thighs and continue grilling to caramelize the glaze.
6. Step 6: Remove chicken from grill, let rest for 5 minutes, then sprinkle with 2 tbsp chopped fresh cilantro before serving with coconut rice or salad.