Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Tamarind lends the marinade a pleasant sweet-sour note. However, you can substitute 2 tablespoons lemon juice if tamarind paste isn't available.

Nathan Fong
Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

total:
4 hrs 40 mins
Yield:
6 servings (serving size: 2 chicken thighs and 1/2 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients (through ginger) in a large bowl. Add chicken thighs; toss to coat. Cover and chill at least 4 hours.

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  • Combine tomato and next 4 ingredients (through cilantro) in a medium bowl. Combine juice, olive oil, and 1/2 teaspoon salt. Pour juice mixture over beet mixture, and toss to coat. Cover and chill at least 2 hours.

  • Heat a grill pan over high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Add half of the chicken to pan; cook chicken 4 minutes on each side or until done. Repeat procedure with the remaining chicken. Serve with salad.

Nutrition Facts

385 calories; fat 20.9g; saturated fat 5g; mono fat 9.4g; poly fat 4.7g; protein 37.6g; carbohydrates 11.2g; fiber 2.6g; cholesterol 125mg; iron 2.6mg; sodium 550mg; calcium 69mg.
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