Grilled Tamarind and Orange Glazed Chicken2 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 1 hr 30 min
“Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.” - by Sarah
Original recipe yields 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.
- 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.
Amount Per Serving (4 total)
- 392 cal
- 22 g
- 23.8 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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