8 boneless, skinless chicken thighs (about 2 lbs.)
1 (12.5 oz) bottle tamarind soda
1/2 C. soy sauce
3 med cloves garlic, crushed
1 T. ground coriander
2 t. pure chile powder
sea salt
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 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, 3-5 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, 7-10 minutes. Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips and serve.