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chicken with rice

Tamarind Chicken (Caribbean Ctyle)

Paleo and gluten free tamarind chicken, hearty and delicious!
Course Main Entree
Cuisine Caribbean
Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Servings 4 -6 servings
Calories 538kcal
Author Charla


  • 6-8 chicken pieces thigh, leg, drumstick, breast, cleaned as per post
  • 1/2 cup of tamarind paste stones discarded
  • 1/3 cup of coconut nectar can use other low GI sweetener
  • 1/2 tsp allspice ground pimento berries
  • 1/4 cup of coconut aminos alternative to soy
  • 1 tbsp of coconut oil
  • 2 inch of ginger peeled
  • 1/4 cup of chopped tomatoes
  • 5 sprigs of fresh thyme stem removed
  • 2 garlic cloves
  • 2 small scallion
  • 1/2 tsp of chill powder can used 1/4-1/2 of scotch bonnet or fresh chilli
  • 1 tsp himalayan pink salt


  • Prepare the marinade for the chicken by combining and puréeing all of the ingredients together in a blender.
  • Reserve half of the marinade for the sauce/glaze.
  • 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.
  • Remove the chicken from the marinade and discard the rest.
  • Place the chicken on a roasting tray (oven should be pre-heated ahead of time to 200C/400F/Gas mark 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.
  • 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.


Calories: 538kcal | Carbohydrates: 33g | Protein: 33g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 1076mg | Potassium: 542mg | Fiber: 1g | Sugar: 25g | Vitamin A: 454IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 2mg