Grilled Tamarind Chicken Tacos

In these tacos, chicken thighs are marinated in sweet-sour tamarind soda, garlic, and soy sauce, and then rubbed with a coriander-chile spice rub. The tacos are great garnished with chopped red onion, avocado slices, and a squeeze of fresh lime juice.

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  8 boneless, skinless chicken thighs (about 2 lb.)
  
  


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  1 12.5-oz. bottle tamarind soda (such as Jarritos brand)
  
  


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  1/2 cup soy sauce
  
  


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  3 medium cloves garlic, crushed
  
  


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  1 Tbs. ground coriander
  
  


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  2 tsp. pure chile powder, such as ancho
  
  


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  Sea salt
  
  

Tip:

If you can’t find tamarind soda, use lemon, orange, or ginger soda, preferably made with real cane sugar.

Put the chicken in a large bowl and cover with the tamarind soda. Add the soy sauce and garlic and mix well. Refrigerate overnight.

Prepare a high charcoal or gas grill fire for indirect grilling.

Remove the chicken from the marinade and pat it dry. In a small bowl, combine the coriander, chile powder, and a pinch of salt. Dust the thighs on both sides with the spice rub. Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes. Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips and serve.