Grilled Chicken Thighs with Smoky Tamarind Glaze and Charred Sesame Cucumbers

Instructions

1. 1

   1. Preheat a grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). If using charcoal, set up one medium-high direct heat zone and one medium heat zone.

2. 2

   2. In a large bowl, mix 1 tablespoon olive oil, half of the chopped garlic, the ground cumin, 1 teaspoon smoked paprika, the lime juice, 1 tablespoon soy sauce, the salt, and black pepper. Add the chicken thighs and toss well to coat completely. Let rest for 15 minutes in a cool place while you prepare the rest.

3. 3

   3. In a small saucepan or grill-safe skillet, combine the tamarind paste, honey, the remaining 1 tablespoon soy sauce, 1 tablespoon olive oil, the rest of the chopped garlic, 1/2 teaspoon smoked paprika, and the red pepper flakes. Cook over low heat on the grill or stovetop for 3 to 4 minutes, stirring, until glossy and slightly thickened. Set aside.

4. 4

   4. Toss the cucumbers with the remaining 1 tablespoon olive oil, the sesame oil, and a pinch of salt. Keep the sesame seeds, fresh cilantro, and scallions ready for finishing.

5. 5

   5. Lightly oil the grill grates. Place the chicken thighs over direct heat and cook for 5 to 6 minutes per side, until grill marks appear. Lower to medium heat, about 375°F to 400°F (190°C to 205°C), and brush the chicken with the tamarind glaze during the last 3 to 4 minutes, turning once or twice, until it reaches a safe internal temperature of 165°F (74°C).

6. 6

   6. Grill the cucumbers for 1 to 2 minutes per side over medium-high heat, just until lightly charred and slightly softened while still fresh.

7. 7

   7. Transfer the chicken to a serving platter and let it rest for 3 minutes. Arrange the charred cucumbers beside or underneath the chicken. Finish with the sesame seeds, fresh cilantro, and scallions. If any glaze remains in the pan, brush a little more over the chicken before serving.