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Filipino-Style Grilled Tamarind Chicken Thighs

These Filipino-Style Grilled Tamarind Chicken Thighs marry the tangy, sour notes of sinigang broth with the smoky char of outdoor grilling. Bone-in, skin-on chicken thighs are bathed in a vibrant purée of fresh aromatics—onion, scallions, garlic, siling mahaba chile and ginger—blended with tamarind paste, fish sauce, soy sauce, brown sugar and tomato paste. This bold marinade highlights the sweet-sour balance central to Filipino cuisine, giving the chicken a sticky glaze that crisps beautifully over high heat. Traditionally, tamarind in sinigang stews imparts a gentle acidity; here, it’s concentrated to coat each thigh, then caramelized on the grill for a bright, savory finish. Serve these thighs alongside fluffy white rice to soak up every drop of glaze. Perfect for backyard gatherings or a weeknight twist on adobo, this dish channels the Philippines’ love of bold flavors while embracing the immediacy of grilling culture.

Dinner | Filipino | Grilled Chicken | Cutting Board | Food Processor | Grill | Knife | Mixing Bowl | Thermometer | Chicken Thigh | Fish Sauce | Tamarind Paste | Charcoal Roasting | Grilling | Marinating | Barbecue | Weeknight | Under 1 Hour
Time to complete

Prep

15min

Cook

30min

Wait

35min

Total

1h 20min

Ingredients (Makes 4 servings)

Main

  • 4 bone-in, skin-on chicken thighs (about 2 lb; 0.9 kg)
  • 2 Tbsp (30 ml; 35 g) tamarind paste
  • 1 Tbsp (15 ml) fish sauce
  • 1 Tbsp (15 ml) soy sauce
  • 1 Tbsp (15 g) dark brown sugar
  • 1 Tbsp (15 g) tomato paste
  • 1 tsp (4 g) Diamond Crystal kosher salt (or ½ tsp table salt)
  • ½ small yellow onion (about 2.5 oz; 70 g), roughly chopped
  • 2 scallions (30 g), ends trimmed and cut into 2 in (5 cm) lengths
  • ½ siling mahaba chile, stemmed, seeded and roughly chopped
  • 1 medium garlic clove, peeled
  • 1 (1 in; 2.5 cm) knob fresh ginger (about 0.5 oz; 15 g), peeled and chopped
  • 1 tsp (3 g) garlic powder
  • 1 tsp (3 g) onion powder
  • 1 tsp (3 g) ground ginger
  • Neutral oil (canola or vegetable), for greasing grill grates

For Serving/Garnishing

  • Cooked white rice, for serving
Nutrition Information (per 100g)
  • Calories: 195
  • Fat: 12.3
  • Protein: 15.8
  • Carbohydrates: 6.8
  • Fiber: 0.8
Directions

Make the Marinade

  • 1. In a food processor, pulse onion, scallions, chile, garlic and ginger until finely chopped, about 7 pulses.
  • 2. Add tamarind paste, fish sauce, soy sauce, brown sugar, tomato paste, garlic powder, onion powder, ground ginger and salt. Process until a rough purée forms, about 45 seconds.

Marinate the Chicken

  • 3. Transfer marinade to a large bowl. Add chicken and toss until every thigh is thoroughly coated. Cover and refrigerate for 30 minutes (up to 2 hours) to let flavors penetrate.

Preheat and Prepare the Grill

  • 4. Charcoal: Light 1 full chimney of charcoal and let burn until covered with gray ash, about 15 minutes. Spread coals evenly, set cooking grate and preheat 5 minutes. Gas: Set burners to medium, cover, and preheat 10 minutes. Clean and oil grates.

Grill the Chicken

  • 5. Shake off excess marinade and discard any remaining liquid. Place thighs skin-side up on the hottest part of the grill. Cover (vent open on charcoal) and cook until spots of char appear, about 10 minutes.
  • 6. Flip thighs, cover again, and grill until skin is crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 20 more minutes.

Rest and Serve

  • 7. Transfer chicken to a platter and let rest 5 minutes. Serve each thigh with steamed white rice to catch the sticky juices.
Cookix's Secrets

Equipment

  • Oil your tongs as well as the grill grate to prevent skin from sticking when you flip the thighs.

Flavor Pairing

  • Serve with sliced mango and cucumber salad tossed in rice vinegar for a refreshing contrast.

Grilling

  • Maintain medium heat: too hot and the skin chars before the meat is cooked through; too cool and skin won’t crisp.

Healthier Option

  • Trim off most of the skin and grill on a cooler part of the grate to render out excess fat.

Marinating

  • For maximum flavor, marinate up to 2 hours but no longer or the acid can start breaking down the chicken’s texture.

Protein Swap

  • Use bone-in pork chops or boneless chicken breasts; adjust grill time until internal temperature reaches 145°F (63°C) for pork and 160°F (71°C) for chicken.

Regional Twist

  • Swap tamarind paste for guava paste blended with a splash of lime juice to evoke Filipino guinataang flavors.

Resting

  • Allowing the chicken to rest lets the juices redistribute so each bite stays moist.

Spice Level

  • Add 1 fresh Thai chile or ½ tsp crushed red pepper flakes to the marinade for extra heat.