Pan-Seared Chicken Thighs with Tamarind and Tamarind-Sour Glaze

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 glazed with a tangy tamarind sauce that highlights the sour flavor with a subtle sweetness. This Asian Fusion-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, tamarind paste, honey 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: 10 min Cook: 20 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in chicken thighs
3 tbsp tamarind paste
2 tbsp honey
2 tbsp soy sauce
3 garlic cloves, minced
2 tbsp olive oil
1/4 cup water
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped cilantro (optional for garnish)

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Instructions

Step 1: Pat dry 4 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden brown and crisp, then flip and cook for another 5 minutes until cooked through. Remove and set aside.
Step 3: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not burnt.
Step 4: Stir in 3 tbsp tamarind paste, 2 tbsp honey, 2 tbsp soy sauce, and 1/4 cup water. Simmer for 3-4 minutes, stirring occasionally until the sauce thickens and becomes glossy.
Step 5: Return the chicken thighs to the skillet and spoon the tamarind glaze over them. Cook for an additional 2 minutes, turning the chicken to coat fully in the sauce.
Step 6: Remove from heat and garnish with 2 tbsp chopped cilantro if desired. Serve immediately.