Sticky tamarind chicken with crisp lettuce from Dinner: Changing the Game (page 48) by Melissa Clark

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Notes about this recipe

  • Nrnarayan on November 19, 2025

    I used bone in skin on thighs, I think this came out really well. Glad I followed the tip someone gave to use foil, the marinade is definitely sticky. Next time I do this I'll make more effort to get the marinade under the skin I bet that would send it over the top. I served in lettuce wraps with rice + pickled carrot and daikon

  • ldyndiuk on May 28, 2022

    I love this chicken - I made it a number of times back when I was able to get tamarind paste at my grocery store. It was very easy and came out sticky and delicious, though I learned to line the pan with foil because trying to get the burned-on sauce off the pan did some damage. Goes great with the coconut rice!

  • tlight on May 16, 2022

    Cueing from other reviews, I decided to use boneless, skinless thighs and the sauce as a marinade. We grilled these rather than oven baked and served with the coconut rice from the book along with the cucumber salad from the poached chicken and green sauce recipe (which has received good reviews) and had quite an enjoyable dinner!

  • hbakke on May 07, 2019

    Meh. Couldn't taste any tamarind in the finished dish and the marinade incinerated in the oven. The accompanying lettuce with jalapeno doesn't create a full meal in my opinion. I wouldn't make this again.

  • hughb on November 27, 2018

    While the flavors were good, mine too was neither sticky nor caramelized. Although I like many of the recipes in this book, I won't make this one again.

  • TrishaCP on August 02, 2017

    This tasted quite good but I agree with BethNH that my chicken wasn't sticky, or caramelized. (I also used boneless skinless thighs.) I also didn't think it had much tamarind flavor, which was disappointing.

  • BethNH on May 05, 2017

    Made this for dinner last night with skinless boneless thighs. We served it with rice and green beans. The marinade was delicious and gave the chicken good flavor. My chicken, however, was neither sticky nor caramelized. We all thought it tasted good enough but none of us loved it and I doubt I'd make it again. I've confirmed that none of us really care for chicken thighs and I wonder if this marinade would be good with chicken breasts on the grill when it finally gets warmer.

  • Zosia on May 04, 2017

    The flavours of the marinade were nicely balanced and resulted in flavourful and succulent chicken but there wasn't much heat so the jalapeno wasn't optional for us. I used boneless thighs for an even quicker cooking meal and served them with flatbreads and broccoli slaw made with lime and mint.

  • ellencooks on April 04, 2017

    This doesn't quite make a whole dinner for me but I was surprised at how well this chicken went with some romaine leaves and jalapeños. I spread the tamarind sauce around the lettuce and it made a nice dressing. Did not add the pictured cilantro and radicchio which is not in the recipe. My major complaint about this book. Pictures do not match recipes.

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