Sticky Tamarind Chicken with Crisp Lettuce Recipe

Sticky Tamarind Chicken with Crisp Lettuce Recipe

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.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 3tbspAsian fish sauce
  • tbspsoy 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


  1. Heat the oven to 425 degrees F.

  2. In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind, chile flakes, lime zest, and garlic.

  3. Pat the chicken dry with paper towels. Add the chicken to the sauce in the bowl, and turn to coat the pieces well.

  4. 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.)

  5. Roast for 30 to 35 minutes, turning the chicken occasionally until it is cooked through and caramelized.

  6. After roasting, if you wish to brown, run them under the broiler for 1 or 2 minutes.

  7. Top the chicken with plenty of black pepper, cilantro, and jalapeño slices if desired.

  8. Serve over lettuce leaves.


  • Calories: 111.47kcal
  • Fat: 5.54g
  • Saturated Fat: 1.30g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.25g
  • Polyunsaturated Fat: 1.49g
  • Carbohydrates: 11.49g
  • Fiber: 0.60g
  • Sugar: 9.53g
  • Protein: 5.13g
  • Cholesterol: 23.15mg
  • Sodium: 1093.29mg
  • Calcium: 15.23mg
  • Potassium: 140.78mg
  • Iron: 0.51mg
  • Vitamin A: 12.69µg
  • Vitamin C: 6.59mg
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