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Preparation time
overnight
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Cooking time
10 to 30 mins
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Serves
Serves 4
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By Shivi Ramoutar
From Saturday Kitchen[row]
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
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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.
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Remove the chicken from the fridge and bring to room temperature.
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Cook the chicken on a hot barbecue or under the grill for around 25–30 minutes or until cooked through.