Pan-Seared Chicken Thighs with Tamarind and Ginger Glaze

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

Juicy pan-seared chicken thighs coated in a tangy tamarind and fresh ginger glaze that balances sweet and savory flavors. This asian fusion-inspired chicken ready in about 35 minutes pairs skin on bone-in chicken thighs, tablespoons tamarind paste, tablespoon, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 25 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tablespoons tamarind paste, 1 tablespoon finely grated fresh ginger, 1 tablespoon honey, 2 tablespoons soy sauce, 3 minced garlic cloves, and 1 tablespoon lime juice to create the glaze.
  2. Step 2: Pat dry 4 bone-in chicken thighs with skin on, then season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  3. Step 3: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place chicken thighs skin side down and sear for 6-7 minutes until the skin is golden and crisp.
  4. Step 4: Flip the chicken thighs and cook for another 5 minutes, then reduce heat to medium-low and brush each thigh generously with half of the tamarind glaze.
  5. Step 5: Continue cooking for 5 more minutes, basting occasionally with remaining glaze until the chicken is cooked through and the glaze has thickened and caramelized slightly.
  6. Step 6: Remove from heat and rest for 5 minutes before serving. The chicken will be juicy with a tangy, spicy-sweet finish.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Tamarind and Ginger Glaze take to make?

Total time is about 35 minutes (10 min prep + 25 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 Pan-Seared Chicken Thighs with Tamarind and Ginger 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 tablespoons tamarind paste from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Tamarind and Ginger 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 Pan-Seared Chicken Thighs with Tamarind and Ginger 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 Pan-Seared Chicken Thighs with Tamarind and Ginger Glaze?

Asian Fusion 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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