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

By · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs (about 1.5 lbs) 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not burnt.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped cilantro if desired. Serve immediately.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 30 minutes (10 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 Pan-Seared Chicken Thighs with Tamarind and Tamarind-Sour 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 tamarind paste from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Tamarind and Tamarind-Sour 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 Tamarind-Sour 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 Tamarind-Sour 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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