Empty My Fridge
Tamarind Mango Chicken Thighs
Ingredientes
- Chicken thigh2 lb
- Olive oil1 colher de sopa
- Paprika1 colher de sopa
- Garlic granules1 colher de chá
- Onion1 colher de chá
- Parsley · dried1 colher de chá
- Black pepper1 colher de chá
- Cumin · ground½ colher de chá
- Orégano · dried½ colher de chá
- Salt½ colher de chá
- Mango · canned½ xícara
- Tamarindo · paste2 colheres de sopa
- Honey2 colheres de sopa
- Ginger · grated1 colher de sopa
- Molho shoyu2 colheres de chá
- Brown sugar2 colheres de chá
- Chili pepper · flakes½ colher de chá
- Sesame seed1 colher de chá
- Cilantro · for garnish
- Lime1
Modo de preparo
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top.
- Mix the paprika, garlic granules, onion granules, dried parsley, black pepper, cumin and oregano in a small bowl.
- Rub the olive oil into the chicken thighs, then season with salt. Coat each piece with the spice mix, pushing some under the skin where you can.
- Place the chicken skin-side up on the rack and bake for 25 minutes, until the crust is set and the chicken is turning golden.
- While the chicken bakes, whisk the mango pulp, tamarind paste, honey, ginger, soy sauce, brown sugar, red chile flakes, salt and sesame seeds in a medium bowl until smooth.
- Brush each piece of chicken with the glaze and bake for 10 more minutes.
- Flip the pieces, brush the undersides with glaze, then turn them skin-side up and brush the tops generously. Bake for a final 10 minutes, until sticky and caramelized and the chicken reaches 165°F (75°C) inside.
- Let the chicken rest for 5 minutes, then garnish with cilantro and serve with lime wedges.
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