Honey tamarind chicken with citrus and garden herb salsa verde

By Lynn Crawford
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A summer-ready dish for the whole family! 



Salsa Verde

  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 1/2 shallot, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 1/4 cup chopped basil
  • 1/4 cup olive oil
  • Salt and black pepper, to season


  • 2 1/2 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 1/2 tablespoon tamarind paste
  • 1/2 teaspoon red chilli flakes
  • Zest of 1 orange
  • 1 garlic clove, minced
  • 3 pounds bone-in, skinless chicken thighs
  • Black pepper, to taste


  • Crisp lettuce leaves, such as Bibb or romaine, to serve


Salsa Verde

  1. In a bowl whisk together orange zest and juice, lemon zest and juice, shallots, smoked paprika, cilantro, parsley, basil and olive oil until well combined. 
  2. Season with salt and pepper. 
  3. Set aside for serving. 


  1. In a large bowl, whisk together, soy sauce, honey, sesame oil, tamarind, paste, chilli flakes, orange zest, and minced garlic to make the marinade.
  2. Using a paper towel, pat the chicken dry, then add the chicken to the marinade in the bowl, turning to coat all the pieces.  Let the chicken marinate in the fridge for at least an hour, or up to overnight.
  3. Preheat the oven to 425° F.
  4. Then arranged the chicken on a rimmed baking sheet, and pour the marinade over it.
  5. Roast, turning the chicken occasionally until it is cooked through and caramelized, 25 to 30 minutes.


  1. Once the chicken is ready remove it from the oven and allow it to cool.
  2. When ready to serve, top the chicken with plenty of black pepper and citrus salsa verde served over a bed of lettuce leaves. Enjoy! 

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