Ainsley Harriott-Inspired Tamarind Glazed Chicken Thighs
Sticky, tangy, sweet and gently spiced, these tamarind glazed chicken thighs are roasted until glossy and caramelised for a bold Caribbean-inspired chicken dinner that feels easy enough for a weeknight and impressive enough for guests.
Equipment
- Roasting Tin
- Mixing Bowl
- Small Whisk or Spoon
- Pastry Brush
- Kitchen Tongs
Ingredients
For the Chicken
- 8 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
For the Tamarind Glaze
- 3 tbsp tamarind paste
- 2 tbsp soft dark brown sugar
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp lime juice freshly squeezed
- 3 cloves garlic finely grated
- 1 tbsp fresh ginger finely grated
- 1 small red chilli finely chopped
- 1/2 tsp ground allspice
- 1/2 tsp smoked paprika
- 2 tbsp water
To Finish
- 1 lime cut into wedges
- 2 tbsp spring onions or coriander finely sliced or chopped, optional
Instructions
- Preheat the oven to 200C / 180C fan / 400F.
- In a mixing bowl, whisk together the tamarind paste, brown sugar, honey, soy sauce, lime juice, garlic, ginger, chilli, allspice, smoked paprika, and water until smooth.
- Pat the chicken thighs dry with kitchen paper, rub with the olive oil, and season well with salt and black pepper.
- Arrange the chicken thighs skin-side up in a roasting tin, leaving a little space between each piece.
- Roast the chicken for 20 minutes to start rendering the skin and develop colour.
- Remove the tin from the oven and brush the chicken generously with the tamarind glaze.
- Return to the oven and roast for a further 20 to 25 minutes, brushing once or twice more with the glaze, until the chicken is cooked through, glossy, and caramelised at the edges.
- Rest for 5 minutes, then spoon over any sticky tray juices and finish with lime wedges and spring onions or coriander, if using.
Notes
Do not glaze the chicken too early, as the sugar in the glaze can catch and darken too quickly. If your tamarind paste is especially sharp, add an extra teaspoon of brown sugar or honey to soften the acidity. Bone-in, skin-on thighs give the juiciest result and the best caramelised finish.