Tamarind-Glazed Grilled Chicken with Burmese Spices
Juicy grilled chicken thighs brushed with a tangy tamarind glaze infused with traditional Burmese spices for a rich, layered flavor. This asian-inspired chicken ready in about 30 minutes pairs chicken thighs, bone-in and skin-on, tamarind paste, fish sauce 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.
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 4 cloves garlic cloves, minced
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp ground coriander
- 2 tbsp vegetable oil
- for serving lime wedges
Instructions
- Step 1: In a bowl, combine 3 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp brown sugar, 4 minced garlic cloves, 1 tsp turmeric powder, 1 tsp chili powder, and 1 tsp ground coriander to make the marinade; whisk well until sugar dissolves.
- Step 2: Add 6 chicken thighs to the marinade, turning to coat evenly, then cover and refrigerate for at least 2 hours or overnight for full flavor.
- Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and brush with 2 tbsp vegetable oil.
- Step 4: Grill chicken thighs for 6-7 minutes per side until skin is charred at the edges and internal temperature reaches 165°F, basting occasionally with reserved marinade.
- Step 5: Remove from grill, rest for 5 minutes, then serve with fresh lime wedges for squeezing over the top.
Frequently asked questions
How long does Tamarind-Glazed Grilled Chicken with Burmese Spices take to make?
Total time is about 30 minutes (15 min prep + 15 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 Tamarind-Glazed Grilled Chicken with Burmese Spices?
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 Tamarind-Glazed Grilled Chicken with Burmese Spices?
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 Tamarind-Glazed Grilled Chicken with Burmese Spices 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 Tamarind-Glazed Grilled Chicken with Burmese Spices?
Asian 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.
What others are saying
- ★★★★★
My kids devoured this! The Burmese spice blend was a nice twist. I'll definitely make it again.
- ★★★★★
This recipe was a hit at my dinner party! The tamarind glaze was perfectly tangy and the Burmese spices added a wonderful depth. Served with rice and steamed veggies.
- ★★★★☆
Loved the flavor, but the glaze took a bit longer to caramelize than expected. Still, the chicken was moist and delicious.
