grilled tamarind ginger chicken legs

This grilled tamarind ginger chicken is a sweet, tangy, sticky, unique take on barbecue chicken. The meat is grilled and basted with the tart, plummy tamarind sauce until it’s crispy, caramelized and juicy.

  • Author: Indi Hampton
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4
  • Category: Entree
  • Cuisine: American


  • 4 chicken leg quarters
  • kosher salt
  • freshly ground black pepper
  • ¼ cup olive oil
  • 3 tbsp tamarind concentrate
  • 2 tbsp soy sauce
  • ¼ cup honey
  • juice of 1 limes (about 2 tbsp)
  • 2" piece of ginger, peeled and grated
  • 1 tbsp chili sauce (like Sriracha)
  • cilantro, chopped, for garnish


  1. The night before cooking, season chicken generously with salt and pepper then refrigerate. A half hour before you’re ready to grill, remove chicken from the refrigerator.
  2. To preheat the grill, turn one side of the grill on medium high heat (leaving a few burners off for indirect heat) then lower cover and heat for 15 minutes.
  3. Meanwhile, whisk to combine olive oil, tamarind, soy sauce, honey, lime juice, ginger, chili sauce, 1 teaspoon kosher salt and freshly ground black pepper in a large glass measuring cup or bowl. Transfer a third of the sauce to a small bowl and set aside for the last few minutes of grilling.
  4. When you’re ready to grill, oil grates and place chicken, skin side down, over the indirect heat and cook for about 35 minutes, flipping chicken and basting with sauce every 5 minutes or so. When chicken is browned, crispy and almost cooked through, move to hot side of grill and baste with reserved sauce and a clean brush for 5- 10 minutes until juices run clear, or when an instant read thermometer reads 165°F.
  5. Transfer chicken to a platter, garnish with cilantro and serve.


Keywords: tamarind chicken, ginger chicken