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.

Andrea Nguyen
Source: EatingWell Magazine, May 2020

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Recipe Summary

active:
15 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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Nutrition Facts

182 calories; protein 21.3g 43% DV; carbohydrates 4.2g 1% DV; dietary fiber 0.1g 1% DV; sugars 3.5g; fat 8.3g 13% DV; saturated fat 2.3g 11% DV; cholesterol 75.5mg 25% DV; vitamin a iu 105.9IU 2% DV; vitamin c 0.9mg 2% DV; folate 8.8mcg 2% DV; calcium 16.3mg 2% DV; iron 1.3mg 7% DV; magnesium 27mg 10% DV; potassium 187.5mg 5% DV; sodium 447.1mg 18% DV; added sugar 3g.