Sweet and spicy and wonderfully glossy, these tamarind-glazed chicken thighs are juicy and easy to prepare. The tangy tamarind balances the salty fish and soy sauces, while honey and sesame oil add sweetness and warmth. Serve the caramelized chicken with crisp lettuce leaves for a fresh contrast, or alongside steamed rice and vegetables for a more substantial meal.
This recipe is adapted from Melissa Clark’s cookbook Dinner: Changing the Game, which offers a wide range of weeknight dinner ideas. If you prefer, you can make this with skinless, boneless chicken breasts or boneless thighs instead of bone-in pieces—just reduce the oven time by about 5–10 minutes depending on thickness.
Sticky Tamarind Chicken with Crisp Lettuce
Summary
These skinless, bone-in chicken thighs are roasted in a sticky, tamarind-scented glaze. The sauce combines fish sauce, soy, honey, tamarind paste, garlic and lime zest for a lively balance of savory, sweet and tart flavors. The finished chicken is ideal spooned into crisp Bibb or romaine leaves for lettuce wraps or served with rice. It’s a simple, flavorful weeknight main that also works well for entertaining.
Details
Total time: 40 mins | Yield: 6 servings | Serving size: 2 thighs
Nutrition (per serving)
Calories: 329 kcal • Protein: 45.5 g • Carbohydrates: 10 g • Fat: 11 g • Cholesterol: 214 mg • Sodium: 1200 mg • Sugar: 9 g
Ingredients
- 3 tablespoons Asian fish sauce
- 2 1/2 tablespoons reduced-sodium soy sauce
- 3 tablespoons honey
- 2 teaspoons toasted sesame oil
- 1/2 tablespoon tamarind paste or concentrate
- 1/2 teaspoon red chile flakes
- Grated zest of 1 lime
- 1 garlic clove, minced
- 12 bone-in, skinless chicken thighs, trimmed, about 5 oz each (or use boneless thighs, about 4 oz each)
- Freshly ground black pepper, to taste
- 1 jalapeño, sliced (optional)
- Cilantro for garnish (optional)
- Crisp lettuce leaves, such as Bibb or romaine, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup and to catch drips.
- In a large bowl, whisk together the fish sauce, reduced-sodium soy sauce, honey, toasted sesame oil, tamarind paste, red chile flakes, lime zest and minced garlic until smooth and well combined. Taste the sauce and adjust sweetness or heat to your preference—add a pinch more chile flakes for spice or an extra teaspoon of honey if you like it sweeter.
- Pat the chicken dry with paper towels. Add the chicken thighs to the bowl with the sauce and turn each piece to coat evenly. Arrange the coated thighs in a single layer on the prepared rimmed baking sheet, skinless side up if applicable, and pour any remaining sauce over the pieces. For deeper flavor, cover and refrigerate for up to 24 hours to marinate; if marinating, allow the chicken to come closer to room temperature before roasting.
- Roast the chicken in the preheated oven for 30 to 35 minutes, turning the pieces once or twice during cooking so they caramelize evenly. Roast until the chicken is cooked through (an instant-read thermometer should read 165°F in the thickest part of the thigh) and the glaze is sticky and browned in spots. If you want a more charred finish, place the pan under a hot broiler for 1 to 2 minutes after roasting—watch carefully so the glaze doesn’t burn.
- When the chicken is done, remove it from the oven and let it rest 3–5 minutes. Season generously with freshly ground black pepper and sprinkle with chopped cilantro and jalapeño slices if using.
- Serve the sticky tamarind chicken over crisp lettuce leaves to make lettuce wraps, or serve with steamed rice and a simple side salad. To assemble wraps, place a piece of chicken on a lettuce leaf, add cilantro and jalapeño, and squeeze a little lime juice if desired.
Tips, Variations and Storage
Substitutions: If using boneless chicken breasts or boneless thighs, reduce the baking time by about 5–10 minutes and check for doneness early. Tamarind paste can vary in intensity—start with the amount listed and adjust to taste. For a soy-free version, substitute coconut aminos for soy sauce and use less fish sauce if needed.
Make-ahead: The chicken can be marinated up to 24 hours ahead and then roasted when ready. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a 350°F (175°C) oven until warmed through to preserve the glaze and avoid drying the meat, or microwave in short bursts on medium power.
Serving Suggestions
These thighs are excellent in lettuce wraps with thinly sliced cucumber and carrot, or served on a bed of steamed jasmine rice with a side of quick pickled vegetables for contrast. A squeeze of fresh lime over the finished dish brightens the flavors.
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