Tamarind-Glazed Chicken Thighs

May 2009
Tamarind-Glazed Chicken Thighs

by 44 people

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Rach's pal Daisy Martinez spices up chicken thighs for a finger-lickin'-good dish.

Makes: 4 servings

Prep: 30 mins

Bake: 45 mins

  • 4 pounds chicken thighs
  • 2 tablespoons adobo seasoning, such as McCormick's
  • 2 1/2 cups apple cider vinegar
  • 1/2 cup packed brown sugar
  • 1 14 ounce package  frozen tamarind fruit pulp, such as Goya, thawed
  • 1/2 teaspoon Worcestershire sauce
  • 3 whole cloves
  • Grated peel of 1 orange
  • Salt
  • Chopped cilantro, for sprinkling
  1. In a large bowl, toss the chicken with the adobo seasoning. Pour in 2 cups vinegar and refrigerate for at least 1 hour or up to 4 hours.
  2. Position a rack in the center of the oven and preheat to 375 degrees . In a small saucepan, combine the brown sugar and remaining 1/2 cup vinegar over medium heat and cook, stirring occasionally, until thick and syrupy, about 5 minutes. Whisk in the tamarind, Worcestershire sauce and cloves and cook until thick enough to coat the back of a spoon, about 15 minutes. Stir in the orange peel and season with salt.
  3. Drain the chicken. In the same bowl, stir in two-thirds of the tamarind glaze to coat. Transfer the chicken to a rack set over a rimmed baking sheet. Bake for 30 minutes, then brush with more glaze and bake until the juices run clear when pierced with a knife, about 15 minutes more. Sprinkle with the cilantro before serving.
  • Marinating the chicken in vinegar turns out plumper, juicier thighs.