Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 4
From Saturday Kitchen
Ingredients
- 6 tbsp tamarind paste
- 1 tbsp brown sugar
- 2 garlic cloves, grated
- 1 tsp hot pepper sauce, ideally Scotch bonnet-based
- 4 sprigs coriander
- ½ lime, juice only
- 4 chicken thighs
Method
Blitz all the ingredients except the chicken together in a food processor until combined. Spread over the chicken thighs, cover, and leave to marinate overnight in the fridge.
Remove the chicken from the fridge and bring to room temperature.
Cook the chicken on a hot barbecue or under the grill for around 25–30 minutes or until cooked through.