I found this recipe in the July issue of Fine Cooking. I loved the idea of using the Tamarind soda as a base for the marinade. I tweaked the recipe slightly, using chipotle chili powder for more heat, and instead of slicing the chicken for tacos, I served it whole. It's a great marinade that will be fun to experiment with in the months to come.
Grilled Tamarind Chicken
- 8 boneless, skinless chicken thighs (about 2 lb.)
- 1 12.5-oz. bottle tamarind soda
- (such as Jarritos brand)
- 1/2 cup soy sauce
- 3 medium cloves garlic, crushed
- 1 Tbs. ground coriander
- 2 tsp. pure chile powder, such as ancho
- Sea salt
Put the chicken in a large bowl and cover with the tamarind soda. Add the soy sauce and garlic and mix well.
Prepare a high charcoal or gas grill fire for indirect grilling (I just used a grill pan).
Remove the chicken from the marinade and pat it dry. In a small bowl, combine the coriander, chile powder, and a pinch of salt. Dust the thighs on both sides with the spice rub. Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes. Let the chicken rest on a cutting board for 5 minutes and serve.