Last summer while sitting at the airport in San Antonio, Texas I picked up a copy of The Best of Fine Cookings Mexican Recipes.
While flipping through the pages on our way to LAX I found a recipe for Grilled Tamarind Chicken Tacos. My mouth was instantly watering because I could only imagine the flavor the tangy tamarind soda added to the chicken marinade.
The recipe was put on my list of must make as soon as possible list. Then we went on vacation and 2 weeks later I returned home and had Hawaii on the mind. Then two weeks ago I came across this recipe again while flipping through the same magazine and went to the store immediately. The next evening these Grilled Tamarind Chicken Tacos were dinner on the patio.
I changed up the original recipe by adding some extra spices… Chipotle Chile powder, Cumin, Onion Powder, Smoked Paprika, Grated Fresh Garlic (instead of crushed garlic) and Lime Zest. The next night I set up a taco bar and grilled up the tamarind chicken for the husband and a friend. This was the BEST grilled chicken I’ve EVER made. Between three people and the mountain of chicken there was not a single strip of left.
Happy Taco Tuesday!!!
Grilled Tamarind Chicken
2-1/2 pound Chicken Thighs, boneless skinless
1 Teaspoon Ancho Chile Powder
1 Teaspoon Chipotle Chile Powder
1 Teaspoon Cumin
1 Teaspoon Onion Powder
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Black Pepper
5 Cloves Garlic, grated
1 Tablespoon of Lime Zest + Juice
1/2 Cup Soy Sauce
12 ounces Tamarind Soda
In a large bowl toss the chicken with the spices, lime zest and grated garlic. Add in the soy sauce and the tamarind soda.
Cover and marinate the chicken for at least 4 hours and up to 24 hours.
Preheat a grill to medium-high heat and oil the grates so the chicken doesn’t stick. Grill the chicken until completely cooked through, about 10 minutes, turning a couple of times.
Transfer the chicken to a platter and squeeze the juice of the zested lime over the top of the hot chicken. Cover with foil allow the chicken to rest for 10 minutes. Slice the chicken into strips and serve.
Set up a Taco Bar:
Warm Corn and Flour Tortillas
Pico de Gallo
Crumbled Queso Fresco
*This post will also be shared on Fiesta Friday