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MealDinnerChickenBudgetChickenPicnicOccasionSeasonalHigh-ProteinUnder 1 HourSpecial OccasionSummerBBQParty4th of July

Sticky Tamarind Mango Chicken Thighs

These sticky tamarind mango chicken thighs might just be your next weeknight fixation meal. They’re tangy, sweet, and lacquered in a glossy glaze that makes them look like they came straight from a restaurant kitchen. Bone-in, skin-on thighs get rubbed in a smoky spice blend, roasted until golden, then hit with a bold tamarind and mango glaze that caramelizes into something truly irresistible. The process is mostly hands-off, making this an easy dinner that feels seriously impressive. Serve with rice and a squeeze of lime for a complete meal.

Ronica Rupan-Tompkins
Tasty Team
Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

45 minutes

45 min

Sticky Tamarind Mango Chicken Thighs
Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

45 minutes

45 min

Ingredients

for 4 servings

Chicken Thighs

  • 2 lb bone-in, skin-on chicken thighs, (4–6 pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • 1 teaspoon dried parsley
  • 1 teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt

Tamarind Mango Glaze

  • ½ cup canned mango pulp
  • 2 tablespoons tamarind paste
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons soy sauce
  • 2 teaspoons light brown sugar, packed
  • ½ teaspoon red chile flakes
  • kosher salt, to taste
  • 1 teaspoon sesame seeds

For Serving

  • fresh cilantro, for garnish
  • 1 lime, cut into wedges, for serving

Nutrition Info

  • Calories 348
  • Fat 10g
  • Carbs 17g
  • Fiber 1g
  • Sugar 13g
  • Protein 45g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425˚F (220˚C). Line a rimmed baking sheet with foil and place a wire rack on top.
  2. In a small bowl, whisk together the paprika, garlic granules, onion granules, dried parsley, black pepper, cumin, and oregano.
  3. Drizzle the olive oil over the chicken thighs and rub it in well. Season with salt, then coat each piece evenly with the spice blend, working it under the skin where possible.
  4. Place the chicken skin-side up on the wire rack. Bake for 25 minutes, until the spice crust is set and the chicken is turning golden.
  5. While the chicken bakes, whisk together the mango pulp, tamarind paste, honey, ginger, soy sauce, brown sugar, red chile flakes, salt, and the sesame seeds in a medium bowl until smooth.
  6. Remove the chicken from the oven and brush each piece with the glaze. Return to the oven for 10 minutes.
  7. Remove the chicken from the oven again. Flip each piece and brush the glaze onto the underside, then flip back skin-side up and brush the tops heavily with more glaze. Return to the oven for a final 10 minutes, until the glaze is sticky, caramelized, and the chicken reaches an internal temperature of 165˚F (75˚C).
  8. Let the chicken rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.
  9. Enjoy!
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Sticky Tamarind Mango Chicken Thighs