Grilled Chicken Thighs with Tamarind Glaze

Ingredients

• 6 chicken thighs (bone-in, skin-on)
• 3 tbsp tamarind paste
• 3 tbsp palm sugar
• 2 tbsp fish sauce (gluten-free)
• 4 garlic cloves (minced)
• 2 red chilies (minced)
• 2 tbsp coconut oil
• 1 tbsp lime juice
• 1 tsp turmeric powder
• salt to taste

Method

1. Mix tamarind paste, palm sugar, fish sauce, garlic, chilies, and turmeric in a bowl.
2. Pat chicken dry and season with salt.
3. Brush chicken generously with the tamarind glaze on both sides.
4. Heat coconut oil in a large skillet over medium-high heat.
5. Cook chicken skin-side down for 6–7 minutes, flip, and cook another 6–7 minutes until cooked through.
6. Brush with remaining glaze during the last minute of cooking; finish with a squeeze of lime juice.