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Tamarind-Glazed Roast Chicken

Tamarind-Glazed Roast Chicken by SeasonWithSpice.com

Put aside that thyme, oregano, parsley, sage, and lemon, and experiment with a new mix of spices & herbs for your roast chicken dinner.  Just start with the tanginess of tamarind, and go tropical…

tamarind spice for chicken

For Tamarind-Glazed Roast Chicken, pound chili peppers, lemongrass, ginger, garlic and kaffir lime leaves into a spice paste, then combine with tamarind, brown sugar, and light soy sauce to form a glaze to soak and marinate the chicken.

After the juices and spices are well infused, wrap the chicken in fresh banana leaves (if you can get hold of them).  The fresh banana leaves add a unique earthy, grassy, nutty, smoky aroma and flavor to the roast chicken.  A practice you will find on grills throughout Southeast Asia.

Tamarind-Glazed Roast Chicken by SeasonWithSpice.com

When the chicken is roasting in the oven, or on the grill, the fragrance will be mouth-watering, but difficult for your nose to explain with so many spices & herbs at work.  Instead, let your tongue do the explaining when you take your first bite of the succulent chicken. 

The flavor hits you immediately with a zing and depth that enlivens the palate.  A moment you’ll forget what roast chicken is supposed to taste like.  The key is the distinctly sweet & sour tamarind that envelops the warm, citrusy aroma of lemongrass and kaffir lime leaves, and the pungent, spicy taste of garlic, ginger, and chili peppers.

Tamarind-Glazed Roast Chicken by SeasonWithSpice.com

Tamarind-Glazed Roast Chicken makes a perfect dish for a dinner party.  As you roast the chicken, your guests won’t stop asking you what that wonderful aroma is from the kitchen.  Keep up the suspense by responding, “Something tropical.”

Tamarind-Glazed Roast Chicken by Season with Spice  

10 drumsticks or 1 whole chicken - washed and pat dry
Salt to taste
Dashes of freshly ground black pepper
4 large banana leaves - rinsed and dried with a paper towel (use foil if you can't find banana leaves)
Vegetable oil to lightly grease the banana leaves (or foil)
Lime wedges

Spice Paste:
3 fresh red chilies (serrano chili peppers)
2 stalks lemongrass - white bulbous part only
1 tbsp ginger – peeled 4 cloves garlic
4 kaffir lime leaves (1 leaf = 2 segments) – center spine removed (optional ingredient)

Tamarind sauce:
1/2 cup tamarind water (2 tbsp tamarind pulps soaked in 1/2 cup warm water)
1 tbsp brown sugar or light palm sugar
1 tbsp light soy sauce

1. Pound (or blend in a food processor) the spice mixture ingredients into a smooth paste. Set aside.
2. Prepare the tamarind sauce, then combine with the spice paste to make the tamarind glaze.
3. Lightly season chicken with salt and black pepper, then rub the tamarind glaze thoroughly over each chicken piece. Allow to marinate in the refrigerator for at least two hours (overnight is best)
4. Preheat the oven to 400F (200C).
5. Place the marinated chicken drumsticks on the lightly greased banana leaves (or foil), and wrap them like a parcel. Seal closed with toothpicks.
6. If using banana leaves, line a roasting pan with foil (to prevent leaves from sticking to the pan once cooked). Place the chicken parcels on top, and bake for 40 minutes. Then remove the toothpicks and discard them. Baste the chicken with some of the juices, and then return it to the oven for another 10-15 minutes, or until chicken is cooked and tender. Serve with lime wedges.

- If you have the grill out right now, try using this tamarind glaze to make a tropical-inspired BBQ chicken.
Tamarind-Glazed Roast Chicken by SeasonWithSpice.com


Victoria at Flavors of the Sun said...

I love tamarind and always welcome a new way to use it. This chicken looks wonderful--so full of fresh flavors. Thanks for sharing.

Mireille Dijkstra said...

I am definitely going to try this one! It looks yummilicious!!

Rosa May said...
This comment has been removed by a blog administrator.
Vicky said...

THis sounds absolutely amazing! A combo of all my favorite flavors!

BiteMyCake said...

I haven't seen a chicken so appealing in a long time :)

Ilan said...

Yummy :)

Season with Spice said...

Let us know how it turns out, Mireille!

Season with Spice said...

Thanks Victoria! I wish I could put out a grill right now, but it's way too hot around here.

Season with Spice said...

Ha! Thanks Tamara.

Season with Spice said...

Can't go wrong with all these great spices:)

mjskit said...

This looks SO SO SOOOOOO good! I just want to grab a drumstick and start eating! Beautiful chicken!

Nami said...

What an amazing recipe! I am easily bought by this delicious pictures. Recently I took pictures of drumettes but they don't look good at all... you are so expert in taking pictures. I love this photos so much! I want to grab these drumsticks from the screen!

Season with Spice said...

Definitely not easy to photograph drumsticks, Nami. These were lucky shots, really. I wanted to eat them instead of taking pictures of them. Thank goodness it didn't take too long. Ha!

Season with Spice said...

Thanks MJ. I am now wishing my husband will make them for me, so I can just sit back and enjoy:)

Cookingtacke said...

I have the same thinking as yours that i could not waiting the shots would be over and just eat the chicken immediately hehehe. well, i love the recipe, looking forward to give it a try in my kitchen

Tanvi_SinfullySpicy said...

Welcome to your new home :) Hope you are able to settle quickly & get back to cooking.I cant tell you how I m drooling at the look of these wings.Cant blame you when you talk about photo shoot to get over :)

I generally do not like very tart flavor in sauces - the only reason why I m not too fond of buffalo wings out here, but when tamarind, ginger & lemongrass are involved- the story changes.Cant wait to try this recipe next time I get some chicken wings. Thanks for sharing - Love learning all these diff kinds of asian foods!

Vishakha said...

The drumsticks look divine! Perfect combination of tamarind, lemon grass, chillies and kaffir lime - my favorite herbs :)

Season with Spice said...

Thanks so much for your well wishes, Tanvi. We figured it might take us a while to settle in, but that should not stop us from eating well:)

I'm with you on the buffalo wings. Unless it's homemade sauce, I find the ones they serve at the restaurants often contain lots of sugar (or corn syrup). I miss all the exciting, fresh flavors of Asian cooking already:)

Season with Spice said...

Hi Vishakha - Can't go wrong with the combination of those spices and herbs. They are the essentials in our Southeast Asian kitchen pantry!

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