Grilled Tamarind And Orange Glazed Chicken
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Olive Oil2 tbsps
Herbes De Provence2 large
Garlic (cloves, chopped)1
Salt1 cup
White Sugar2 tbsps
Unsalted Butter (melted)2 tbsps
Tamarind Paste1 tbsp
Ginger (grated fresh)Directions:
1
Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat
2
Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade
3
Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat
4
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
5
Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper
6
Preheat an outdoor grill for medium-high heat
7
Spray a grill pan with cooking spray
8
Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside
9
Place chicken breasts onto preheated grill; discard used marinade
10
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
11
An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C)
12
Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top