Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade paste by finely mincing 4 cloves of garlic, 1 stalk of lemongrass, and 2 small shallots.

2. 2

   In a medium bowl, combine the minced aromatics with 3 tablespoons of tamarind paste, 2 tablespoons of palm sugar, 2 tablespoons of fish sauce, and 1 tablespoon of freshly ground black peppercorns, stirring well until the sugar dissolves.

3. 3

   Add 1.5 kilograms of boneless chicken thighs to the marinade, ensuring each piece is thoroughly coated, then cover the bowl and refrigerate for at least 2 hours or preferably overnight.

4. 4

   Preheat your grill to a medium-high heat, lightly oiling the grates to prevent sticking.

5. 5

   Place the marinated chicken thighs on the hot grill and cook for 6-8 minutes per side, or until the internal temperature reaches 74 degrees Celsius and the chicken is beautifully charred and caramelized.

6. 6

   Remove the grilled chicken from the heat and let it rest for 5 minutes before slicing and serving.

7. 7

   Garnish the grilled chicken with 1/4 cup of fresh chopped cilantro before serving with steamed rice and sliced cucumbers.