Grilled Tamarind and Orange Glazed Chicken

Grilled Tamarind and Orange Glazed Chicken

27
Sarah 7

"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

1 h 30 m {{adjustedServings}} servings 392 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • I found my tamarind concentrate at Wegman's in the Asian foods aisle.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews

27
  1. 30 Ratings

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Phenomenal. Made my own tamarind paste since I had the fruit on hand. Wasn't difficult at all. Didn't have an orange, so I used about 1/4 more of OJ than called for, plus the OJ was 50% reduc...

Yum! This was very tasty and also worth noting it looks great. Definitely worth serving to guests. I had bought Tamarind puree to use in a Pad Thai recipe and wanted another recipe to utilise it...

Easy and scrumptious.