Grilled Tamarind and Orange Glazed Chicken

Grilled Tamarind and Orange Glazed Chicken Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Marinade:
Tamarind glaze:

Time Details

    PREP : 20 mins

    COOK : 10 mins

    TOTAL : 1 hr

    SERVING : 4

    YIELD : 4 servings

  • Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.

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  • Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.

  • Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.

  • Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.

Per Serving: 392 calories; protein 25g; carbohydrates 23.8g; fat 22g; cholesterol 77.8mg; sodium 115.6mg. I found my tamarind concentrate at Wegman’s in the Asian foods aisle.