Description
A delightful fusion of sweet and tangy flavors, this Sticky Tamarind Chicken is roasted to perfection and served with crisp lettuce wraps for an unforgettable meal.
Ingredients
Scale
- 3 tablespoons Asian fish sauce
- 2 ½ tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- ½ tablespoon tamarind paste
- ½ teaspoon red chile flakes
- Zest of 1 lime (grated)
- 1 garlic clove (grated or minced)
- 3 pounds bone-in, skinless chicken thighs
- Freshly ground black pepper (to taste)
- 1 jalapeño (sliced, optional)
- Crisp lettuce leaves (such as Bibb or romaine, for serving)
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, combine Asian fish sauce, soy sauce, honey, toasted sesame oil, tamarind paste, red chile flakes, lime zest, and garlic. Whisk until smooth.
- Pat the chicken dry, add to the marinade, and ensure chicken is fully coated. Place on a baking sheet and pour remaining marinade over top.
- Roast the chicken for 25-30 minutes, turning occasionally, until cooked through and glaze has thickened (internal temperature should reach 165°F).
- Sprinkle with freshly ground black pepper and serve in lettuce wraps.
Notes
For a flavor boost, marinate the chicken for up to 24 hours before cooking. Use low-sodium soy sauce for better control over saltiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg