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Tamarind Marinated Chicken
with rice / baby bok choy

Active: 30 Total: 50

A tamarind and soy marinade tenderizes the chicken in this recipe and gives it a great sour / salty flavor. It also doubles as a sauce which is a great finish to the dish.
Smarts: We've added instructions for the grill just in case it's warm enough for you to get outside, but if not, these are just as good cooked on the stove top.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tamarind Marinade and Sauce:
  • Peanuts, roasted and unsalted - 1/4 cup , finely chopped
  • Garlic - 1 clove , chopped
  • Tamarind concentrate - 3 Tbsp (find this at an international market or on Amazon)
  • Soy sauce, low-sodium - 3 Tbsp
  • Oil, cooking - 2 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Honey - 2 tsp
Tamarind Marinated Chicken:
  • Skewers, metal or bamboo (opt) - 8
  • Rice, uncooked white or brown - 3/4 cup
  • Limes - 1 , wedges
  • Chicken breast tenders - 1 1/2 lbs (sub boneless, skinless chicken breasts, sliced)
  • Oil, cooking - 1 Tbsp
Seared Baby Bok Choy:
  • Baby bok choy - 12 oz , halved
  • Oil, cooking - 1 Tbsp

Nutrition Facts

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Prep

  1. Soak skewers - (Skewers are optional; you can also cook the chicken in a skillet on the stovetop.) If using bamboo skewers on an outdoor grill, soak skewers in water for 30 minutes before cooking. This will help prevent the skewers from burning. 

  2. Make rice - (Skip if rice was made ahead on Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice) and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Peanuts / Garlic / Limes - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  4. Make marinade - Combine garlic, tamarind, soy sauce, cooking oil (the portion for the marinade) and red pepper flakes. (Can be done up to 5 days ahead)

  5. Marinate chicken - Tenderize chicken with a fork. If using whole chicken breasts, slice into strips. Combine with half the marinade (reserve the other half for sauce). Marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)

  6. Make sauce - Whisk peanuts and honey into reserved half of marinade. (Can be done up to 2 days ahead)

  7. Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain. (Can be done up to 3 days ahead)

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Make

  1. If using skewers, thread chicken onto skewers. 

  2. If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with oil (the portion for the bok choy). Sear bok choy on both sides until tender. Season with some salt and set aside. Brush grill with oil (the portion for the chicken) and place chicken on pan. (Discard the portion of marinade that was mixed with chicken.) Cook chicken for 3 to 5 minutes on each side, until cooked through.

  3. If cooking on a grill: Heat a grill to 500F / 260C degrees. Brush grates with oil (the portion for the bok choy). Sear bok choy on both sides until tender. Season with some salt and set aside. Brush grill with oil (the portion for the chicken) and place chicken on pan. (Discard the portion of marinade that was mixed with chicken.) Cook chicken for 3 to 5 minutes on each side, until cooked through.

  4. If rice was made ahead, reheat in the microwave.

  5. Serve chicken over rice with bok choy on the side. Enjoy sauce over the top of the entire dish.

Nutrition Facts

Amount Per Serving
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