Grilled Tamarind Chicken Tacos

One of my most favoritest things (yes, most favoritest) about airports is that they are the only place I allow myself to purchase Fine Cooking magazine. It’s one of my all time favorite cooking magazines but with the stacks of Food and Wine, Bon Appétit and many cookbooks on my bookshelves I have decided that Fine Cooking is a special treat. I love tucking into the articles and dreamily reading the delicious recipes during takeoff.

Once husband and I returned home from our vacation I made five recipes from the most recent issue. I have several more waiting to be made. Husband received a grill as a gift earlier this year so I’m happy to find ways to use it. We have been without a grill for so long, grilling anything isn’t the first thing I think of when I make our menu for the week. This issue of Fine Cooking had a whole article about grilling so I got down to business.

I had everything I needed to make this recipe after a not-co-quick trip to the grocery store (10 day in Europe equals a very bare fridge) so I decided I was going to master grilling chicken. Ok, maybe not master but at least be successful. Thankfully this recipe is pretty easy. The chicken is boneless and skinless so it cooks quickly. There are also very few ingredients. I was unable to find Tamarind soda which was shocking to me since I swear I’ve seen it at the grocery store, but I used the tip to use orange (mandarin actually)soda in its place.

I served the chicken with whole wheat tortillas, lettuce, tomato, cheddar, plain Greek yogurt, my dad's lime salsa and cucumbers. Definitely a hit and I will be making this again at least once before winter arrives!

Raw chicken never photographs well.

8 boneless, skinless chicken thighs (about 2 lb.)
1 12.5-oz. bottle tamarind soda (Jarritos brand)
1/2 cup soy sauce
3 medium cloves garlic, crushed
1 Tbs. ground coriander
2 tsp. pure chile powder, such as ancho
Sea salt

Put the chicken in a large bowl and cover with the tamarind soda. Add the soy sauce and garlic and mix well. Refrigerate overnight.

Prepare a high charcoal or gas grill fire for indirect grilling.

Remove the chicken from the marinade and pat it dry. In a small bowl, combine the coriander, chile powder, and a pinch of salt. Dust the thighs on both sides with the spice rub. Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes. Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips and serve.

Fine Cooking – July 2011