40 minutes
A savory and tangy chicken dish with a sticky tamarind glaze, perfect for a weeknight meal or a special occasion.
tablespoons
tablespoons
tablespoons
tablespoons
Tamarind paste, or concentrate
tablespoons
Red Chile Flakes
teaspoons
Lime Zest, Grated
0 zest
Garlic Clove, Grated
each
Jalapeño, Sliced, optional
each
Crisp Lettuce Leaves, Bibb or romaine
to taste
1. Preheat Oven and Prepare Marinade
Preheat your oven to 425°F. In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind paste, red chile flakes, lime zest, and grated garlic until well combined and smooth.
2. Marinate Chicken
Pat the chicken thighs dry with paper towels and coat thoroughly in the marinade. Arrange the chicken on a rimmed baking sheet, skin side up. Optionally, let the chicken marinate for up to 24 hours in the refrigerator.
3. Roast Chicken
Roast the chicken in the preheated oven for 25-30 minutes, turning occasionally, until the chicken is cooked through and caramelized.
4. Season and Serve
Season the roasted chicken with freshly ground black pepper, scatter sliced jalapeño over the top if desired, and serve over crisp lettuce leaves.
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