Grilled Tamarind Chicken Thighs

Ingredients

• 1 small yellow onion (about 5 ounces; 140g), roughly chopped
• 3 scallions (45g), ends trimmed and cut into 2-inch lengths
• 1 siling mahaba chile, stemmed, seeded, and roughly chopped (see note)
• 2 medium garlic cloves
• One 2-inch knob fresh ginger (about 1 ounce; 30g), peeled and chopped
• 1/4 cup (70g) tamarind paste, preferably Tamicon (see note)
• 2 tablespoons (30ml) fish sauce
• 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30g) dark brown sugar
• 2 tablespoons (30g) tomato paste
• 2 teaspoons (6g) garlic powder
• 2 teaspoons (6g) onion powder
• 2 teaspoons (6g) ground ginger
• 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use half as much by volume
• 8 bone-in, skin-on chicken thighs (about 4 pounds; 1.8kg)
• Neutral oil, such as canola or vegetable oil, for greasing grill grates
• Cooked white rice, for serving

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