This marinade is best on quick-cooking cuts of meat like this spicy grilled chicken, as the sugars in it can burn if on the grill for too long. Use the grill to cook the rest of your meal, too--Japanese eggplant and shishito peppers would be nice. Source: EatingWell Magazine, May 2020

Andrea Nguyen


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Whisk tamarind sauce, garlic, ginger and garam masala in a 9-inch baking dish. Add chicken and turn to coat. Marinate at room temperature, turning once, for 30 minutes.

  • Preheat grill to medium-high.

  • Remove the chicken from the marinade (discard the marinade). Oil the grill rack. Grill the chicken, turning once halfway, until an instant-read thermometer inserted in the thickest part reaches 160 degrees F, 6 to 10 minutes. Let rest for 5 minutes. Sprinkle with scallions and serve with more sauce, if desired.

Nutrition Facts

182 calories; total fat 8.3g 13% DV; saturated fat 2.3g; cholesterol 76mg 25% DV; sodium 447mg 18% DV; potassium 187mg 5% DV; carbohydrates 4.2g 1% DV; fiber 0.1g; sugar 4g; protein 21.3g 43% DV; exchange other carbs 1; vitamin a iu 106IU; vitamin c 1mg; folate 9mcg; calcium 16mg; iron 1mg; magnesium 27mg; added sugar 3g.