Spicy Tamarind Glazed Chicken Skewers with Crispy Shallots
Tender chicken pieces marinated in a vibrant blend of tamarind, chili, and garlic, then grilled to perfection and coated in a sticky, sweet, and spicy glaze. Served with a generous topping of impossibly crispy fried shallots for an addictive textural contrast.
Prep Time
75 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Cut chicken thighs into 1-inch cubes. Mince garlic and finely chop fresh chilies.
~5 min - 2
In a large bowl, combine tamarind paste, minced garlic, chopped chilies, fish sauce, soy sauce, brown sugar, lime juice, and 2 tablespoons of vegetable oil. Whisk to combine.
~3 min - 3
Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
~30 min - 4
While the chicken marinates, thinly slice the shallots. Heat the remaining 2 tablespoons of vegetable oil in a frying pan over medium heat.
- 5
Add the sliced shallots to the hot oil and fry, stirring occasionally, until golden brown and crispy. This can take 8-12 minutes. Be careful not to burn them.
~10 min - 6
Remove the crispy shallots with a slotted spoon and drain them on paper towels. Set aside.
~2 min - 7
Thread the marinated chicken onto skewers. Discard any excess marinade.
~5 min - 8
Preheat your grill to medium-high heat. Grill the chicken skewers for 4-6 minutes per side, or until cooked through and slightly charred.
~12 min - 9
Serve the grilled chicken skewers immediately, generously topped with the crispy shallots and fresh cilantro.
~1 min
Tips
- For extra tender chicken, ensure you are using boneless, skinless thighs. If using chicken breast, reduce grilling time to avoid drying out.
- The crispy shallots can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Reheat briefly in a dry pan if they lose crispness.
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