These tamarind chicken skewers are juicy, sticky, and full of bold, tangy flavor. The chicken is marinated in a vibrant tamarind-based mixture, then grilled until lightly charred and served with a fresh, zesty coriander chutney that brings everything together beautifully. Perfect for barbecues, gatherings, or a flavorful weekend meal.
Why You’ll Love This Recipe
These skewers are easy to prepare yet taste incredibly impressive. The tamarind marinade keeps the chicken moist while delivering a sweet-and-sour punch, and the coriander chutney adds freshness and gentle heat. They are great for entertaining, can be prepped ahead of time, and pair wonderfully with flatbreads, rice, or salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken skewers
450 g boneless chicken thigh fillets, cut into bite-size pieces
4 garlic cloves, finely grated
20 g fresh ginger, finely grated
1 green chilli, finely chopped
2 tablespoons tamarind paste
½ tablespoon light brown soft sugar
½ tablespoon tomato ketchup
¼ teaspoon ground turmeric
1 tablespoon gram (chickpea) flour
2 tablespoons sunflower oil or vegetable oil
2 limes, cut into 2 cm thick wheels
Salt, to taste
Black pepper, to taste
For the coriander chutney
2 tablespoons desiccated coconut
½ teaspoon ground cumin
2 garlic cloves
1 green chilli
30 g fresh coriander, roughly chopped
Juice of 1 lime
1 to 3 tablespoons water, as needed
Salt, to taste
Directions
In a large bowl, mix the grated garlic, ginger, chopped chilli, tamarind paste, sugar, ketchup, turmeric, and gram flour until well combined. Season with salt and black pepper.
Add the chicken pieces to the marinade and stir until every piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
To prepare the chutney, toast the desiccated coconut in a dry pan over medium heat, stirring frequently, until golden and fragrant. Transfer to a blender along with the cumin, garlic, and green chilli, and blend to a paste.
Add the coriander, lime juice, and 1 tablespoon of water, then blend again until smooth. Add more water if needed to reach a drizzling consistency. Season with salt and set aside.
Remove the marinated chicken from the refrigerator about 30 minutes before cooking. Thread the chicken pieces tightly onto skewers, shaking off any excess marinade. Place a slice of lime at the top of each skewer.
Stir the oil into the remaining marinade and use it to brush the skewers lightly during cooking. Grill over medium-high heat for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is cooked through, lightly charred, and the juices run clear.
Serve hot, drizzled with the coriander chutney and a squeeze of the grilled lime.
Servings and timing
This recipe makes 6 to 8 skewers, serving 3 to 4 people.
Preparation time is about 30 minutes.
Marinating time is a minimum of 4 hours.
Cooking time is 12 to 15 minutes.
Variations
You can swap chicken thighs for chicken breast if you prefer a leaner option, though thighs stay juicier. Add chunks of bell pepper or red onion to the skewers for extra color and texture. For extra heat, increase the amount of green chilli in both the marinade and the chutney.
Storage/Reheating
Leftover cooked skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven until warmed through. The coriander chutney can be stored separately in the refrigerator for up to 2 days.
FAQs
Can I cook these skewers without a barbecue?
Yes, they can be cooked on a grill pan or under a hot oven grill, turning regularly for even cooking.
Can I make the marinade ahead of time?
Yes, the marinade can be prepared up to 24 hours in advance and kept refrigerated.
Is tamarind paste very sour?
Tamarind paste is tangy and slightly sweet, but the sugar and ketchup balance the sourness.
Can I freeze the marinated chicken?
Yes, you can freeze the chicken in the marinade for up to 1 month. Thaw completely before cooking.
What can I serve with these skewers?
They pair well with flatbreads, rice, salads, or grilled vegetables.
Can I make the chutney less spicy?
Yes, reduce or remove the green chilli to suit your taste.
Are metal or wooden skewers better?
Metal skewers are reusable and cook evenly, but soaked wooden skewers also work well.
How do I know the chicken is fully cooked?
The chicken should be opaque throughout, with clear juices and slight charring on the outside.
Can I use bottled lime juice?
Fresh lime juice is recommended for the best flavor, but bottled can be used if necessary.
Can this recipe be doubled for a crowd?
Yes, simply double all the ingredients and cook the skewers in batches.
Conclusion
Tamarind chicken skewers with coriander chutney are a flavorful, crowd-pleasing dish that brings together smoky grilling, tangy marinade, and fresh herbs. Easy to prepare and full of vibrant taste, they are a fantastic choice for barbecues or any meal where you want something exciting yet approachable.
Juicy and tangy tamarind-marinated chicken skewers, grilled to perfection and served with a fresh, zesty coriander chutney. A bold and vibrant dish ideal for gatherings or a flavorful weekend meal.
Ingredients
450 g boneless chicken thigh fillets, cut into bite-size pieces
4 garlic cloves, finely grated
20 g fresh ginger, finely grated
1 green chilli, finely chopped
2 tablespoons tamarind paste
½ tablespoon light brown soft sugar
½ tablespoon tomato ketchup
¼ teaspoon ground turmeric
1 tablespoon gram (chickpea) flour
2 tablespoons sunflower oil or vegetable oil
2 limes, cut into 2 cm thick wheels
Salt, to taste
Black pepper, to taste
2 tablespoons desiccated coconut
½ teaspoon ground cumin
2 garlic cloves
1 green chilli
30 g fresh coriander, roughly chopped
Juice of 1 lime
1 to 3 tablespoons water, as needed
Salt, to taste
Instructions
In a large bowl, mix grated garlic, ginger, chopped chilli, tamarind paste, sugar, ketchup, turmeric, and gram flour until well combined. Season with salt and black pepper.
Add the chicken pieces and mix to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
For the chutney, toast desiccated coconut in a dry pan until golden. Blend with cumin, garlic, and green chilli to a paste.
Add coriander, lime juice, and 1 tablespoon water. Blend until smooth, adding more water for drizzling consistency. Season with salt and set aside.
Remove chicken from the fridge 30 minutes before cooking. Thread pieces onto skewers, adding a lime slice at the top of each.
Stir oil into the remaining marinade and use to brush the skewers lightly.
Grill skewers over medium-high heat for 12–15 minutes, turning every 3–4 minutes until cooked through and lightly charred.
Serve hot with coriander chutney and a squeeze of grilled lime.
Notes
Chicken thighs stay juicier than breasts during grilling.
Add bell peppers or onions to skewers for variety.
Adjust chilli in chutney for desired heat level.
Marinade can be made a day ahead and stored in the fridge.
Cooked skewers can be reheated gently in pan or oven.
