Tamarind Glazed Chicken

Are you getting bored of the typical roast chicken yet? If so, this roast chicken with Asian flavours might just refresh you a little. It is tangy from the tamarind and slightly sweet from the sugar  which will caramelise in the oven to balance out the flavour. The glaze also adds shine to the crispy skin.

If you think it will be complicated, I assure you, it is not at all. Marinade and roast the chicken like you always do and brush the glaze on the chicken at the final 5 minutes of cooking, and then again when it is ready. See, it is that easy!


Adapted from Jehan Can Cook



  • 4 chicken leg
  • 3 tbs Worcestershire sauce
  • Garlic salt & pepper

Tamarind Glaze

  • 4 tbsp soy sauce
  • 5 tbsp tamarind paste
  • 8 tbsp ketchup
  • 10 tbsp sugar
  • 1 tsp five spice powder
  • ¼ tsp red pepper flakes
  • 1 inch fresh ginger, crushed


1.  Rub the chicken with Worcestershire sauce, salt and pepper. Cover and let marinade for about 2 hours.
2.  To make the tamarind glaze, place all ingredients in a sauce pot over medium heat.  Cook for 15 minutes or until sauce thickens. Set aside.
3.  Place the chicken on a baking tray and into a preheated oven at 180C for about 20 minutes or until almost done.
4.  Brush the glaze on the chicken 5 minutes before the chicken is ready.
5.  Once the chicken is ready and is out of the over, top it with a final layer of glaze.
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  1. Ohhh that tamarind glaze make that chicken really standout, not just the looks but definitely the flavour as well