grilled tamarind ginger chicken legs
This grilled tamarind ginger chicken is a sweet, tangy, sticky, unique take on barbecue chicken. The meat is grilled and basted with the tart, plummy tamarind sauce until it’s crispy, caramelized and juicy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4
- Category: Entree
- Cuisine: American
Ingredients
- 4 chicken leg quarters
- kosher salt
- freshly ground black pepper
- ¼ cup olive oil
- 3 tbsp tamarind concentrate
- 2 tbsp soy sauce
- ¼ cup honey
- juice of 1 limes (about 2 tbsp)
- 2" piece of ginger, peeled and grated
- 1 tbsp chili sauce (like Sriracha)
- cilantro, chopped, for garnish
Instructions
- The night before cooking, season chicken generously with salt and pepper then refrigerate. A half hour before you’re ready to grill, remove chicken from the refrigerator.
- To preheat the grill, turn one side of the grill on medium high heat (leaving a few burners off for indirect heat) then lower cover and heat for 15 minutes.
- Meanwhile, whisk to combine olive oil, tamarind, soy sauce, honey, lime juice, ginger, chili sauce, 1 teaspoon kosher salt and freshly ground black pepper in a large glass measuring cup or bowl. Transfer a third of the sauce to a small bowl and set aside for the last few minutes of grilling.
- When you’re ready to grill, oil grates and place chicken, skin side down, over the indirect heat and cook for about 35 minutes, flipping chicken and basting with sauce every 5 minutes or so. When chicken is browned, crispy and almost cooked through, move to hot side of grill and baste with reserved sauce and a clean brush for 5- 10 minutes until juices run clear, or when an instant read thermometer reads 165°F.
- Transfer chicken to a platter, garnish with cilantro and serve.
Nutrition
- Serving Size: 1
- Calories: 622
- Sugar: 5.8g
- Sodium: 1020mg
- Fat: 37g
- Saturated Fat: 8.2g
- Unsaturated Fat: 25.2g
- Trans Fat: 0.1g
- Carbohydrates: 7.2g
- Fiber: 0.3g
- Protein: 63g
- Cholesterol: 328mg