Tamarind-Glazed Chicken Skewers

Name: Tamarind-Glazed Chicken Skewers
Total time: 60 min
Yield: 2 servings
Ingredients: 400 g Boneless skinless chicken thighs; 15 g Seedless tamarind pulp; 2 tbsp Sweet soy sauce (kecap manis); 1 tsp Soy sauce; 2 cloves Garlic; 10 g Fresh ginger; 1 tsp Ground coriander; 1 tbsp Neutral cooking oil; 150 g Long grain rice; 200 g Cucumber; 100 g Carrot; 0.5 whole Lime; 420 ml Water

Roasted chicken skewers have a glossy tamarind and sweet-soy finish, with steamed rice and a crisp cucumber-carrot side.

60 minutes · Intermediate · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs400 g
Seedless tamarind pulp15 g
Sweet soy sauce (kecap manis)2 tbsp
Soy sauce1 tsp
Garlic2 cloves
Fresh ginger10 g
Ground coriander1 tsp
Neutral cooking oil1 tbsp
Long grain rice150 g
Cucumber200 g
Carrot100 g
Lime0.5 whole
Water420 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and usually wheat in soy sauces; check kecap manis for other allergens.

Method

Extract the tamarind

Heat the oven to 220°C / 425°F. Cover the tamarind pulp with 60 ml of the measured water, warmed until hot, and soak for 10 minutes. Mash, then press through a fine sieve into a bowl; discard the fibrous solids. Wash the produce, mince the garlic and grate the peeled ginger. Stir the garlic, ginger, coriander, oil and both soy sauces into the strained tamarind.

Marinate safely

Before adding any raw chicken, transfer one third of the sauce to a small clean saucepan for the finishing glaze. Cut the chicken into 2 cm pieces on a separate board. Toss in the remaining sauce and refrigerate for 15 minutes. Wash hands and equipment after handling the chicken. Use eight short metal skewers that fit on a baking tray.

Cook the rice and prepare the side

Meanwhile, rinse and drain the rice. Combine with the remaining 360 ml water in a covered saucepan, bring to a simmer and cook over the lowest heat for 18–20 minutes. Rest off the heat for 5 minutes. Slice the cucumber and peel the carrot into thin ribbons. Toss with the juice from the lime.

Roast the skewers

Divide the chicken evenly among the skewers, leaving small gaps between pieces. Set on a foil-lined shallow tray and discard the used marinade. Roast for 18–22 minutes, turning after 10 minutes, until several of the thickest chicken pieces register 74°C / 165°F. Use clean utensils to turn and serve the cooked chicken.

Glaze and plate

While the chicken finishes, simmer the reserved clean sauce for 2–3 minutes until lightly syrupy. Brush over the fully cooked skewers. Serve four skewers per person with half the rice and cucumber-carrot side. Handle metal skewers carefully; they stay hot.

Use unsweetened tamarind pulp sold as a soft block, not concentrated tamarind extract. Keeping the finishing sauce separate from raw chicken prevents cross-contamination.

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