Tamarind Yogurt Marinated Grilled Chicken Thighs
Indulge in a culinary experience inspired by Vikram Vij's renowned Vancouver restaurant. This exquisite recipe for Tamarind Yogurt Marinated Grilled Chicken Thighs showcases the bold and aromatic flavors of Indian cuisine, all while being surprisingly easy to prepare at home. The yogurt and tamarind marinade tenderizes the chicken, infusing it with a delightful tanginess balanced by spices. Perfect for gatherings, this dish is sure to impress your family and friends. Serve with fresh lemon wedges for a zesty finish!
N/A
Servings
315
Calories
9
Ingredients
Ingredients
plain yogurt
3/4 cup (plain, unflavored)
tamarind paste
1 tablespoon (thick, as found in Asian supermarkets)
garlic
3 tablespoons (finely chopped)
canola oil
1/4 cup (for marinating)
salt
1 1/2 teaspoons (or to taste)
ground cayenne pepper
1 1/4 teaspoons (for heat and flavor)
garam masala or ground cumin
1 tablespoon (for flavorful depth)
boneless chicken thighs
2 1/4 lbs (cut into approx 6 oz pieces)
lemon
1 (cut into 6 wedges (optional))
Instructions
1
In a large mixing bowl, combine the plain yogurt, tamarind paste, finely chopped garlic, canola oil, salt, ground cayenne pepper, and garam masala (or ground cumin). Mix well to form a smooth marinade.
2
Add the boneless chicken thighs to the marinade. Ensure each piece is completely coated, allowing the flavors to absorb.
3
Cover the bowl with plastic wrap or a lid and marinate the chicken in the refrigerator for at least 4 hours, but preferably 8 hours or overnight for maximum flavor.
4
Preheat your grill, barbecue, or stovetop cast-iron grill to high heat. If grilling indoors, please ensure your exhaust fan is on to handle smoke generated during cooking.
5
Place the marinated chicken thighs on the grill. Grill each side for 2 minutes, then turn them over and grill for another 2 minutes on each side.
6
Check for doneness by cutting into the thickest part of the chicken; if it’s still pink, continue grilling until fully cooked.
7
Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
8
Serve the grilled chicken thighs with optional lemon wedges for an added burst of freshness and flavor!
Nutrition Information
19g
Fat
3.5g
Carbs
30g
Protein
300mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of Tamarind Yogurt Marinated Grilled Chicken Thighs?
The dish features a delightful tanginess from tamarind and yogurt, balanced by aromatic Indian spices like garam masala and cayenne pepper.
Who is the inspiration behind this chicken recipe?
The recipe is inspired by the renowned Vancouver restaurant owner, Vikram Vij.
How long should I marinate the chicken thighs?
You should marinate the chicken for at least 4 hours, though 8 hours or overnight is preferred for maximum flavor absorption.
What type of chicken is required for this recipe?
The recipe calls for 2 1/4 lbs of boneless chicken thighs, cut into approximately 6 oz pieces.
What are the key ingredients in the marinade?
The marinade consists of plain yogurt, tamarind paste, finely chopped garlic, canola oil, salt, ground cayenne pepper, and garam masala or ground cumin.
Can I substitute garam masala if I don't have it?
Yes, you can use ground cumin as a substitute for garam masala in this recipe.
What type of tamarind paste should be used?
Use a thick tamarind paste, typically available at Asian supermarkets.
What is the recommended cooking temperature for the grill?
The grill, barbecue, or stovetop cast-iron grill should be preheated to high heat.
How long does it take to grill the chicken thighs?
Grill each side for 2 minutes, then flip and grill for another 2 minutes on each side until fully cooked.
How do I know when the chicken is fully cooked?
Check by cutting into the thickest part of the chicken; it is done when it is no longer pink inside.
Should the chicken rest after cooking?
Yes, let the chicken rest for a few minutes after removing it from the grill to ensure it remains juicy.
What is the calorie count for this dish?
One serving contains approximately 315 calories.
How much protein is in the Tamarind Yogurt Chicken?
Each serving provides 30g of protein.
What is the fat content per serving?
There are 19g of fat in each serving.
Is this recipe low in carbohydrates?
Yes, it contains only 3.5g of carbohydrates per serving.
How much sodium is in this chicken recipe?
The dish contains 300mg of sodium per serving.
What kind of yogurt should I use?
Use 3/4 cup of plain, unflavored yogurt for the marinade.
Is there a specific recommendation for indoor grilling?
If grilling indoors on a cast-iron grill, ensure your exhaust fan is turned on to manage the smoke.
What garnish is recommended for serving?
Fresh lemon wedges are recommended for a zesty finish and added flavor.
How much garlic is used in this recipe?
The recipe calls for 3 tablespoons of finely chopped garlic.
What oil is best for the marinade?
The recipe specifies 1/4 cup of canola oil for the marinating process.
Is this dish considered spicy?
With 1 1/4 teaspoons of ground cayenne pepper, the dish provides a noticeable amount of heat.
Is this an easy recipe for beginners?
Yes, the description notes that despite its exquisite flavors, it is surprisingly easy to prepare at home.
What are the common tags for this recipe?
Common tags include grilled chicken, Indian cuisine, tamarind, yogurt marinade, and Vikram Vij.
How much tamarind paste is needed?
You will need 1 tablespoon of thick tamarind paste.
Does this recipe contain fiber?
The recipe information indicates that the fiber content is negligible or null.
Can I use bone-in chicken thighs instead?
While the recipe specifies boneless thighs for quick grilling, bone-in could be used but would require significantly longer cooking times.
What is the total amount of salt used?
The recipe calls for 1 1/2 teaspoons of salt, or to taste.
Is this a good dish for entertaining guests?
Yes, it is described as perfect for gatherings and sure to impress family and friends.
How many lemon wedges should I prepare?
The recipe suggests cutting one lemon into 6 wedges for serving.