Tamarind "Teriyaki" Chicken Skewers
A flavorful Asian-inspired dish featuring chicken thighs glazed with a sweet and tangy tamarind sauce, finished with sesame seeds and green onions. This unique twist on teriyaki combines the sour notes of tamarind with traditional Asian seasonings.
Ingredients
- •1 tablespoon tamarind paste
- •1 tablespoon dark brown sugar
- •2 teaspoons unseasoned rice vinegar
- •2 teaspoons molasses
- •¼ teaspoon garlic powder
- •3 cloves garlic
- •¾ cup water
- •1 tablespoon cornstarch
- •2 teaspoons sesame oil
- •8 pieces chicken thighs
- •8 pieces bamboo skewers
- •2 tablespoons sesame seeds
- •2 whole green onions
- •thinly sliced
- •for garnish
Cooking Instructions
- 1.
In a small pot or saucepan, mix together the first 7 ingredients (tamarind paste to 3/4 cup water). Bring the mixture to a boil over medium heat, then reduce to low and cook for 10 minutes.
10 min
- 2.
In a separate bowl, mix the cornstarch with the 2 tablespoons of water until it is dissolved and smooth. Add the cornstarch mixture to the pot and stir until it is well combined and the sauce begins to thicken like a glaze. Continue to cook and reduce by one third, 2 to 3 minutes. Then turn the heat to the lowest possible setting and cover the pot with a lid to keep the sauce warm.
3 min
- 3.
In a large skillet, heat the sesame oil over medium-high heat. Add your chicken pieces and about a quarter of the sauce and cook for 5 minutes without stirring. Then toss the chicken pieces, doing your best to flip them over, adding another quarter of the sauce. Cook until the inside of the meat is white, 6 to 8 minutes more.
13 min
- 4.
Remove the chicken from the heat and allow it to rest until the pieces are cool enough to handle. Weave the chicken onto the bamboo skewers, about 4 per skewer, and lay them flat on a serving dish or a large plate. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced green onions. Serve and eat immediately.
5 min