Tamarind chicken (Caribbean style)

Paleo, gluten free,




  1. Prepare the marinade for the chicken by combining and puréeing all of the ingredients together in a blender.
  2. Reserve half of the marinade for the sauce/glaze.
  3. Pour the rest of the marinade over the chicken pieces, you can use a bowl or zip bag to allow the chicken to infuse the tamarind – overnight or for several hours.
  4. Remove the chicken from the marinade and discard the rest.
  5. Place the chicken on a roasting tray (oven should be pre-heated ahead of time to 200C/400F/Gas mark 6)
  6. Roast the chicken for 30-40 minutes, until the chicken is completely cooked through (not pink) with the skin crispy/ darkened. Half way through cooking frequently baste the chicken with the juices.
  7. Once cooked remove from oven and glaze each piece then serve the rest of the tamarind as sauce.


If using electronic grill or barbecue use accordingly.