Pan-Seared Chicken Thighs with Tamarind-Lime Sauce

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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 chicken thighs pan-seared to golden perfection, finished with a tangy tamarind and fresh lime sauce that highlights a vibrant sour flavor. This Asian Fusion-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, salt, black pepper 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: 20 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp tamarind paste
3 tbsp fresh lime juice
1 tbsp honey
3 minced garlic cloves
1/4 cup water
2 tbsp chopped cilantro

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Instructions

Step 1: Pat dry 4 bone-in chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Place the chicken thighs skin-side down in the skillet and sear for 6-7 minutes until the skin is golden brown and crispy, then flip and cook for another 5 minutes until cooked through.
Step 3: Remove chicken from the skillet and set aside. Lower the heat to medium and add 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp tamarind paste, 3 tbsp fresh lime juice, 1 tbsp honey, and 1/4 cup water. Simmer the sauce for 3-4 minutes, stirring until it thickens and coats the back of a spoon.
Step 5: Return the chicken thighs to the skillet, spoon the tamarind-lime sauce over them, and cook for an additional 2 minutes to meld flavors.
Step 6: Garnish with 2 tbsp chopped cilantro before serving.