How To Make Sticky Tamarind Chicken with Crisp Lettuce
Sweet and spicy join forces in this sticky tamarind chicken glazed with a savory tamarind sauce, baked to juicy perfection, and served over lettuce.
Ingredients
- 3tbspAsian fish sauce
- 2½tbspsoy sauce,reduced sodium
- 3tbsphoney
- 2tsptoasted sesame oil
- ½tbsptamarind paste,or concentrate
- ½tspred chile flakes
- 1lime,grated, zested
- 1clovegarlic,minced
- 5ozchicken thighs,(12 pieces) trimmed, bone-in, skinless (if using boneless, 4 oz each),
- freshly ground black pepper,to taste
- 1jalapeno,sliced, optional
- cilantro,for garnish, optional
- crisp lettuce leaves,such as Bibb or romaine, for serving
Instructions
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Heat the oven to 425 degrees F.
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In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind, chile flakes, lime zest, and garlic.
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Pat the chicken dry with paper towels. Add the chicken to the sauce in the bowl, and turn to coat the pieces well.
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Arrange the chicken on a rimmed baking sheet, and pour the sauce over it. (you can refrigerate the chicken at this point, covered, for up to 24 hours.)
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Roast for 30 to 35 minutes, turning the chicken occasionally until it is cooked through and caramelized.
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After roasting, if you wish to brown, run them under the broiler for 1 or 2 minutes.
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Top the chicken with plenty of black pepper, cilantro, and jalapeño slices if desired.
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Serve over lettuce leaves.
Nutrition
- Calories:Â 111.47kcal
- Fat:Â 5.54g
- Saturated Fat:Â 1.30g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 2.25g
- Polyunsaturated Fat:Â 1.49g
- Carbohydrates:Â 11.49g
- Fiber:Â 0.60g
- Sugar:Â 9.53g
- Protein:Â 5.13g
- Cholesterol:Â 23.15mg
- Sodium:Â 1093.29mg
- Calcium:Â 15.23mg
- Potassium:Â 140.78mg
- Iron:Â 0.51mg
- Vitamin A: 12.69µg
- Vitamin C:Â 6.59mg
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