Taco sweet taco
Chicken Tamarind Tacos
Ingredients
- 1 cup Chiquita Tamarind Fruit Pulp
- 8 boneless, skinless, chicken thighs (about 2 lbs)
- 1/2 cup soy sauce
- 3 medium cloves garlic, crushed
- 1 tbsp ground coriander
- 2 tsp pure chili powder
- Sea salt
Instructions
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Put the chicken in a large bowl and cover with the tamarind pulp. Add the soy sauce and garlic and mix well. Best if refrigerated overnight, but can also marinade for 30 minutes before grilling.
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Prepare the grill fire for indirect grilling. Remove the chicken from the marinade and pat it dry.
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In a small bowl, combine the coriander, chili powder, and a pinch of salt. Dust the thighs on both sides with the spice rub.
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Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes.
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Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips and serve.
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