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Grilled Tamarind and Orange Glazed Chicken

Grilled Tamarind and Orange Glazed Chicken

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Sarah

Sarah

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

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Ingredients {{adjustedServings}} servings

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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:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SueBeth
14

SueBeth

4/27/2014

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% reduced sugar . Didn't miss the zest, and used about 10 packs of Splenda in place of sugar. The glaze reduced nicely, and the entire family loved it! I think this is one of the best chicken recipes we have had.

Jeseta
14

Jeseta

11/4/2013

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 more often. I wasn't sure what herbs de provence was, I guess we don't have that round here so I looked up what herbs are normally in that mix and saw it included basil and thyme which I did have. I used a tablespoon each and found the thyme a bit strong so I'll adjust the herbs next time. We served with salad but might try on kebabs also. A really great recipe I'm pleased to have!

Sandra G
13

Sandra G

5/8/2013

Easy and scrumptious.

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