Grilled Zanzibar Spice-Rubbed Chicken with Tamarind Glaze

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

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.

Prep: 15 min Cook: 20 min Serves 4 African cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Zanzibar Spice-Rubbed Chicken with Tamarind Glaze take to make?

Total time is about 35 minutes (15 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 Zanzibar Spice-Rubbed 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Grilled Zanzibar Spice-Rubbed 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 Zanzibar Spice-Rubbed 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 Zanzibar Spice-Rubbed 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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