Sticky Tamarind Chicken with Crisp Lettuce
Sweet and spicy, these juicy skinless tamarind-glazed chicken thighs are easy to make and are perfect served with crisp lettuce on the side.
Ingredients
- 3 tablespoons fish sauce Asian
- 2 1/2 tablespoons soy sauce reduced sodium
- 3 tablespoons honey
- 2 teaspoons sesame oil toasted
- 1/2 tablespoon tamarind paste or concentrate
- 1/2 teaspoon red chile flakes
- lime zest grated zest of 1 lime
- 1 garlic minced, clove
- 12 bone-in (skinless chicken thights, trimmed, about 5 oz each (if using boneless, 4 oz each))
- black pepper freshly ground, to taste
- 1 jalapeño (sliced (optional))
- cilantro (for garnish (optional))
- lettuce such as Bibb or romaine, for serving, crisp leaves
Instructions
- Heat the oven to 425°F.
- In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind, chile flakes, lime zest, and garlic.
- Pat the chicken dry with paper towels. Add the chicken to the sauce in the bowl, and turn to coat the pieces well. Arrange the chicken on a rimmed baking sheet, and pour the sauce over it. (If you like, you can refrigerate the chicken at this point, covered, for up to 24 hours.) Roast, turning the chicken occasionally, until it is cooked through and caramelized, 30 to 35 minutes. After roasting, if you wish to brown run them under the broiler 1 or 2 minutes.
- Top the chicken with plenty of black pepper, cilantro and jalapeño slices if desired. Serve over lettuce leaves.
Nutrition Information
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 329
% Daily Value*
| Serving | 2thighs | |
| Calories | 329kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 45.5g | 91% |
| Fat | 11g | 17% |
| Cholesterol | 214mg | 71% |
| Sodium | 1200mg | 50% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.