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Tamarind Chicken (Caribbean Ctyle)

Enjoy the taste of taste of Caribbean with this Caribbean style tamarind chicken
Course Main Entree
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 538kcal
Author Charla


  • 4 chicken leg quarter
  • 1 cup of pure tamarind paste see recipe post
  • cup of agave syrup can use other low GI sweetener
  • ¼ cup of coconut aminos or use organic soy
  • 2 tablespoon all purpose seasoning
  • 2 teaspoon of ground ginger
  • 3 tablespoon of chopped tomatoes
  • 5 sprigs of fresh thyme stem removed
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 tablespoon lime juice
  • ½ teaspoon of chill powder can used ¼-1/2 of scotch bonnet or fresh chilli
  • 1 teaspoon himalayan pink salt


  • 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 it's finishing time, you 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.


  • 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.
  • Freeze down any leftover tamarind sauce and use within 3 months
  • 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 vary depending on your oven, air fryer brand etc.. so use an temp/time as a rough guide.
  • 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 coat/serving as well as the marinate.
  • Use whatever sweetener that you want to stevia, nectar, maple, etc...


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