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Tamarind and Chipotle Chicken | In Mama Maggie's Kitchen
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Tamarind and Chipotle Chicken

This recipe takes your ordinary chicken dinner from boring to fantastic. Chicken in a Mexican savory, sweet, and spicy sauce. Enjoy!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Lunch
Cuisine: Mexican
Servings: 4
Calories: 565kcal


  • 8 chicken thighs bone in
  • salt and pepper
  • 6-8 tamarind
  • 3 cups water
  • 1 pilloncillo or 1 cup brown sugar
  • 3 chipotles


  • Season the chicken thighs with salt and pepper.
  • Bake them at 375 degrees, roughly 20-25 minutes.
  • In the meantime, remove tamarind shells and place in stockpot with 2 cups of water and piloncillo, or brown sugar.
  • Bring to a boil, and let boil for 1 minute.
  • Reduce flame and let cook for 10-15 minutes.
  • Remove from flame and let cool until it comes to room temperature.
  • Remove the seeds from the tamarind.
  • In a blender, add chipotle, tamarind, the water that it was cooked in. Add more water if until you reach desired thickness. Taste for good measure.
  • With a cooking brush, baste the chicken. Bake for 5 minutes. Baste the bottom of the chicken, and bake for an additional 5 minutes.
  • Enjoy!


If you can’t find tamarindo whole, look for tamarind paste in the Hispanic section at the grocery store


Calories: 565kcal | Carbohydrates: 18g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 221mg | Sodium: 192mg | Potassium: 498mg | Fiber: 2g | Sugar: 16g | Vitamin A: 175IU | Calcium: 34mg | Iron: 1.7mg