As long as the grill is on…

Some months ago I posted a recipe for tamarind ribs. It was hit with many of you and I was excited to share as much insight as I could. One of the many questions was what else would the tamarind marinade and sauce make better. I’m here to tell you it is KILLER on chicken.

I followed the same recipe and marinated the drumsticks overnight. Instead of cooking them in the oven, which would work just as well, I opted to have The Hubbz grill them. I have to say, the smokiness gives it another delicious layer.

Other questions were regarding the tamarind pulp. Here’s a picture of packaging, pulp and, in the background because it doesn’t ‘look pretty’, the process of dissolving said pulp in water.

I hope you start your grill this weekend. I know I will.

Cookingly yours,

3 thoughts on “As long as the grill is on…

  1. This seems like a great recipe! I’m heading to school, so I guess it will be a while before I eat grilled food other than school hamburgers. *sigh*

  2. Me no can’t grill from my 27th floor apartment. Lucky you! I have a jar of tamaring pulp and I might just stick the “pllo” in the oven….Honestly this looks fantastic. Enjoy the weekend!

  3. I still have tamarind pulp left over from another recipe and didn’t know what else to do with it. This looks great!
    By the way, I didn’t know Singapore mei fun had made its way to Panama!

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