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List of ingredients
⅓ cup of tamarind hot sauce (see Associated Recipes), plus more to serve
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
¾ teaspoon of garam masala
1 ½ pound boneless, skinless chicken thighs, cut
Sliced chives for garnish
Whisk the tamarind, garlic, ginger, and garam masala sauce in a 9-inch baking dish. Add chicken and rotate to coat. Marinate at room temperature, turning once, for 30 minutes.
Preheat grill to medium-high.
Remove chicken from marinade (discard marinade). Oil the grill grate. Grill the chicken, turning it once halfway, until an instant read thermometer inserted in the thickest part reaches 160 degrees F, 6 to 10 minutes. Let stand for 5 minutes. Sprinkle with chives and serve with more sauce, if desired.
Serving size: 3 oz. chicken each Per serving: 182 calories; 8.3 g of total fat; 2.3 g of saturated fat; 76 mg of cholesterol; 447 mg sodium. 187 mg of potassium; 4.2 g of carbohydrates; 0.1g fiber; 4 g of sugar; 21.3 g of protein; 106 IU of vitamin a iu; 1 mg of vitamin c; 9 mcg of folate; 16 mg of calcium; 1 mg of iron; 27 mg of magnesium; 3 g of added sugar;