Thank you one and all for voting for this cover recipe. We must do this more often!
Admittedly, I had my reservations about marinating chicken in tamarind soda which, up until two days ago I didn’t even know existed. You should find it in the hispanic food section of your grocery store. Jarritos sodas are made with real cane sugar. Can’t go wrong with that, right? Combined with the soy and garlic, the marinade gives the chicken an irresistible flavor. So good in fact, that I was tempted to forgo the tortillas and devour the platter of chicken!
Fine Cooking’s spicy mango salsa recipe was a bit too heavy handed for my tastes. I decided to create my own salsa recipe, which has just 1 TBS of jalapeno. If you like your salsa to be more assertive, by all means up the hot pepper element!
As for the photo….yeah, well there was an issue with the chicken disappearing before it could be photographed (/inserts evil grin)
Grilled Tamarind Chicken Tacos* with Mango Salsa
8 boneless, skinless chicken thighs (about 2 lbs)
1 12.5-oz. bottle tamarind soda (such as Jarritos brand)
½ cup soy sauce
3 medium cloves garlic crushed
1 TBS ground coriander
2 tsp. pure chile powder, such as ancho
Kosher or sea salt
Corn tortillas, warmed
Mango Salsa (see recipe that follows)
Sliced avocados (optional)
Lime wedges (optional)
- Combine chicken, soda, soy sauce and garlic in a bow; mix well. Cover and refrigerate overnight.
- Prepare a high charcoal or gas grill fire for indirect grilling
- Remove the chicken from the marinade and pat it dry. In a small bowl, combine the coriander, chile powder, and a pinch of salt. Dust the thighs on both sides with the spice rub. Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through. Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips and serve with tortillas and toppings.
2/3 cup red bell pepper, cut into ¼-inch dice
¼ cup finely chopped red onion
1 mango (about ¾#), peeled and cut into ¼-inch dice
1/3 cup chopped fresh cilantro
1 TBS minced jalapeno pepper
1 tsp. lime juice
Kosher salt and freshly ground black pepper to taste
- Combine all ingredients in a bowl. Season to taste with salt and pepper.
- Let sit at room temperature for about 30 minutes before serving. Or cover and refrigerate for up to four hours. Remove from fridge about 30 minutes prior to serving.
* Tamarind Chicken recipe via Fine Cooking Magazine (August/September 2011)
* Mango Salsa recipe – a DIS original recipe