Tamarind-Glazed Chicken Thighs

By Ashley Lonsdale

Published June 9, 2025

  • Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(189)
Comments
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In this rich, schmaltzy chicken roast, the energetic pucker of tamarind joins forces with the sweetness of orange juice to create a refreshing glaze. Tamarind is one of those magical ingredients that adds complexity through fruity, caramel and sour notes. Although prepping fresh tamarind is a straightforward task, jarred paste is becoming more widely available and is oh-so-easy to use. Ensure your chicken thighs are bone-dry before seasoning and searing to get a deep, even color on the skin and the flesh, which is a crucial first step in developing the flavor of the dish. Finishing the chicken thighs slowly in a low-heat oven guarantees tender, juicy results.

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Ingredients

Yield:4 servings

  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

  • Salt and freshly ground black pepper

  • 1 tablespoon coconut oil

  • 1 medium yellow or white onion, thinly sliced

  • 1 tablespoon freshly grated ginger

  • ½ teaspoon crushed red pepper

  • ½ cup orange juice (squeezed from fresh oranges, if possible)

  • 2 tablespoons honey

  • 1 tablespoon tamarind paste

  • 4 scallions, thinly sliced

  • 1 handful mint leaves, torn

  • Cooked rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 grams carbs; 236 milligrams cholesterol; 702 calories; 17 grams monosaturated fat; 9 grams polyunsaturated fat; 14 grams saturated fat; 44 grams fat; 2 grams fiber; 904 milligrams sodium; 42 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Pat the chicken thighs dry with a paper towel and season with salt and pepper.

  2. Step 2

    Heat an ovenproof skillet over medium-high and add the coconut oil. Lay chicken thighs skin side down in the skillet and sear for 5 to 7 minutes per side, until skin and flesh are deep golden brown. Remove 1 tablespoon of fat from the skillet and reserve.

  3. Step 3

    Turn the thighs skin side up and place the skillet in the oven. Reduce heat to 375 degrees and roast for 20 minutes.

  4. Step 4

    While the chicken roasts, make the glaze: Add the reserved chicken fat to a medium saucepan over medium-high. Add the onions, season with salt and pepper and cook for 3 to 5 minutes, stirring frequently, until softened and browning in parts. Inevitably, the bottom of the pan will begin to darken from the sugars the onions release. At this point, add the ginger, crushed red pepper and ½ cup of water and bring to a gentle boil.

  5. Step 5

    Using a wooden spoon, scrape up any browned bits on the bottom of the pan to release the flavor into the sauce. Add the orange juice, honey and tamarind, and simmer for 5 to 7 minutes, until glossy and reduced. Adjust seasoning with salt and pepper if necessary.

  6. Step 6

    Pour the glaze over the chicken thighs and return to the oven to roast for an additional 12 to 15 minutes, until the skin is caramelized, the flesh is tender and the sauce is slightly thickened.

  7. Step 7

    Serve with rice and garnish with a refreshing scattering of scallions and mint.

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Ratings

5 out of 5
189 user ratings
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Comments

Susan

Delicious, but it took me much longer to cook the onions and to reduce the sauce than quoted. I will make this again, but start the sauce well before the chicken goes into the oven.

Anjali

@Maggie McComas, you can get this at an Indian grocery store.

France J

The tamarind paste that I have was imported from India which I found in the Asian section of my grocery store.

Joel B

Next time I'll double the sauce. Whoops! I mean glaze. What's a glaze but not enough sauce?! Wink wink.

Anne

Any idea how to get the thigh brown in a skillet with coconut oil ? Or shall I use French butter ? Thanks for the tips !

Patrick du Laney

Can the coconut oil be substituted out, or is its flavor crucial to the success of the dish?

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