Tamarind Chicken (Caribbean Style)

This succulent tangy, tart finger licking Tamarind Chicken marinaded with a Caribbean style tamarind sauce and cooked until crispy to lock in the flavour. You can make this recipe in the oven, the air fryer or on the grill.

I think it's time to make another Caribbean style recipe, don't you think? It's been a while since I did one and as my faithful readers already know I tend to take a great deal of time preparing healthy versions of island style recipes.

This one is really flavoursome, I mean seriously tasty and I'm not even exaggerating either.

You also have the option of cooking it on the grill (overhead/BBQ), oven or using your air fryer.

Tamarind is a fruit that's very popular in the Caribbean, Africa (where its origins lie)  and also within the Asian continent. It's safe to conclude that both regions are quite fond of using the fruit too.

In case you're unsure of what tamarind is, that's okay because I'm more than happy to explain what it is. It's a soft edible fruit enclosed in a brown shell that bears a dark hue containing small stones.

In the Caribbean, we enjoy doing a variety of things with this fruit including making  Tamarind Balls which are extremely popular and jam/sauce/chutney.

You may have seen tamarind appear on my website a good few times now in my Tamarind Juice and Caribbean style Curry Cod

The taste of tamarind

The taste is rather sour so island people like to balance the sourness with a sweetener creating more of a slightly sweet and sour flavour.

On the contrary, some people simply de-shell the tamarind, eat the pulp then discard the stones.

I'm not a huge fan of sour fruits and as a result of my disdain I always end up making something rather sweet with tamarind.

Today I'm going to show you how to fall in love with this rather sour tropical fruit. This chicken dinner will win you, your friends, spouse and family over (I promise).

I've made this recipe for several months now, usually as a surprise for guests and they end up having seconds.

I don't let them know what is it until they're finished eating because the psychologically aspect of the flavour would probably halt consumption and there's no way that Charla is going to spend hours preparing a dinner party only for the guests to refuse to eat it.

In short, what I'm declaring here is that I've managed to ace this recipe, sounds arrogant, I know right BUT I am relaying what my dinner guests and co have said, heck blame them not me.

Cleaning the chicken

Before doing anything you'll need to prep the chicken for marinating. Now I will say this every single meat dish that I make (be it ground, whole or even seafood). I ALWAYS wash my meat but I have a terrible habit of forgetting to mention this in many of my recipes.

Now I have a tutorial guide on how to clean meat for you to always refer to.

By default I clean all types of meat prior to preparation whether I choose to write this in the description or not.

Now some people don't wash their chicken but in the Caribbean, it's customary to neutralise the chicken with lime, salt, vinegar or using sour orange.

If you want to cook this recipe like an islander than this is a crucial step and cultural norm.

How to make tamarind chicken

• Add the chicken to a bowl and pierce the skin (all over) with a knife then sprinkle the all purpose over the chicken and use your hands to evenly coat each chicken leg and set aside.
• Meanwhile prepare the marinade/sauce by combining all of the ingredients together and whisking them until smooth.
• Do a taste test to make sure the marinate is to suit. If not adjust accordingly
• Reserve half of the marinade for the sauce/glaze and refrigerate

• Pour half of the marinade over the chicken legs, you can use a bowl or zip bag. Allow the chicken to infuse overnight or for several hours. If the marinate is too thick, you will need to water it down a little (not too much) (only the half that's for the chicken). Add a ¼ cup of water if needed.
• Remove the chicken from the marinade and discard the rest.
• Preheat the oven 200C/400F/Gas mark 6

• Place the chicken on a greased grill/broil pan setup (chicken on a grate with roasting pan underneath (see pictures).
• Roast the chicken for 40-45 minutes (cooking time may vary for you) until the chicken is cooked through and juices are running clear. Internal temperature is 165f (75c).
• As the chicken is nearing its finishing time, you will want to brush it with the sauce that you have on reserve and return the chicken to the oven for 5-10 minutes (you can repeat this step if you wish).
• Once cooked, remove the chicken from the oven and re-glaze (optional) or serve the rest of the tamarind as sauce.

Air fryer instructions

• Follow the instructions for preparing/marinating the chicken
• Coat the air basket in oil
• Place the chicken quarter legs skin side up in the basket (don't overlap, you may need to do this in batches)
• Lightly spray the top of the chicken
• Set you fryer manually to 180/356f for 25 minutes (the cooking time may vary, so keep an eye on things)
• Flip the chicken half way through
• 5 minutes before finishing coat the chicken in the tamarind sauce and remove the basket to the unit.
• You may want to repeat this step instead with only a few minutes.

To Grill (indoor/outdoor)

• Follow the instructions to marinate/prep the chicken
• Oil the grates of your grill
• Grill the chicken, each side on medium heat (or accordingly to manufacturers instruction)
• Coat the chicken prior to finishing and grill for a few minutes.

The type of tamarind to use for this recipe

For this recipe you will want to use 100% pure tamarind, that's taramind that contains no added ingredients. You can purchase from most Latino/Asian/Caribbean grocery stores.

You can buy pure tamarind in two variations - packet (block slab) or bottle.

The bottle tends to be from concentrate which is fine to use but the packet will vary. What you are looking for this tamarind pulp preferably without the seeds but seeded works too.

If you are using the packet form then you will need to re-hydrate with some water. If you have a study blender like a Vitamix you can do it in there.

Alternatively, you will need to pour some hot water onto the tamarind block to form your own paste. You can use a sieve to separate the stones etc...

How to achieve crispy chicken

In order to get that crispy chicken you will need an oven friendly grill tray. These are ideal simply because they don't have direct contact with the bottom of your baking tray so the chicken won't be soggy underneath.

If you don't have one, that's okay, it's not absolutely essential but I do highly recommend it. Another thing, you also don't want to coat your chicken too soon.

I apply 1-2 coats of the sauce towards the end of the cooking time, once the skin is already crispy then return the chicken to the oven so it roasts a bit more while sealing in that tamarind sauce.

Once the chicken is done, you can simply use the remaining tamarind for serving purposes.

Can you use another cut of chicken to make the recipe?

Absolutely! You can use drumsticks, thighs, breasts...heck, even a whole bird if you want to.

Notes and tips

• For best results marinate the chicken overnight (recommended) or at least several hours. The longer you leave the chicken to infuse the better the taste.
• If you don't have ziplock bags then you can leave the chicken to marinate in a large bowl just make sure the legs are coated in some tamarind.
• If you don't care for adding sweetener then simply omit it.
• Remember you are using pure tamarind and it comes in various way (see post).
• Cook the chicken using your preferred method (air fryer, oven, grill)
• Cooking time is going to vary depending on your oven, air fryer brand etc.. so use the temp/time as a rough guide.
• Freeze down any leftover tamarind sauce and use within 3 months.
• The internal temperate for cooked chicken is 165f (75c) use a thermometer if you are unsure or a novice. A good indication for readiness is when the juices run clear.
• Don't forgot to half the marinade so you have some for coating/serving as well as to marinate.
• Use whatever sweetener that you want to stevia, nectar, maple, etc...

Serving suggestions

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