How to Make Grilled Tamarind Chicken Thighs

In a food processor or countertop blender, combine onion, scallions, chile, garlic, and ginger. Pulse until finely chopped, about 7 pulses. Add tamarind paste, fish sauce, soy sauce, brown sugar, tomato paste, garlic powder, onion powder, ground ginger, and salt. Process until a rough purée forms, about 45 seconds. Andrew Janjigian Transfer marinade to a large bowl along with chicken and toss until chicken is thoroughly coated with marinade. Cover and refrigerate for at least 30 minutes and up to 2 hours. Andrew Janjigian Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set the burners on a gas grill to the medium setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Remove chicken from marinade, allow excess marinade to drip off, and transfer to a rimmed baking sheet; discard marinade. Place chicken skin-side up directly on the grill. Cover grill, with vents on lid open if using a charcoal grill, and cook until chicken is charred in spots, about 10 minutes (if chicken is charring too quickly, close the vents). Flip chicken, cover, and continue to cook until skin is crispy and charred and an instant-read thermometer inserted into thickest part of each chicken thigh registers 165°F (74°C), about 20 minutes. Andrew Janjigian Transfer chicken to a serving platter and allow to rest for 5 minutes. Serve with white rice. Andrew Janjigian