Pan-Seared Chicken Thighs with Tamarind and Ginger Glaze

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 developed and reviewed.

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 recipe, ready in about 35 minutes, pairs bone-in chicken thighs, tamarind paste, 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

4 pieces, skin on bone-in chicken thighs
2 tablespoons tamarind paste
1 tablespoon, finely grated fresh ginger
1 tablespoon honey
2 tablespoons soy sauce
3 cloves, minced garlic cloves
2 tablespoons vegetable oil
1 tablespoon lime juice
1/2 teaspoon black pepper
1 teaspoon salt

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Instructions

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.
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.
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.
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.
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.
Step 6: Remove from heat and rest for 5 minutes before serving. The chicken will be juicy with a tangy, spicy-sweet finish.