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Grilled Tamarind and Orange Glazed Chicken
Grilled Tamarind and Orange Glazed Chicken
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Grilled chicken with tangy orange-tamarind glaze.
Ingredients:
  • 0.25 cup olive oil
  • 2 tablespoons herbes de Provence
  • 2 large cloves garlic, chopped
  • 4 boneless, skinless chicken breasts
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 0.75 cup freshly squeezed orange juice
  • 0.25 cup white sugar
  • 1 medium orange, zested
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons tamarind paste
  • 1 tablespoon grated fresh ginger
  • 1 dash chile-garlic sauce (such as Sriracha®), or to taste
Instructions:
  • Prepare the chicken marinade by combining oil, herbes de Provence, garlic, salt, and pepper in a bowl. Mix in the chicken, ensuring it's well coated. Refrigerate, turning the chicken occasionally, for 1 to 6 hours.
  • Prepare the glaze ahead of time by combining broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan. Boil the mixture until it reduces to about 3/4 cup and thickens to coat the back of a spoon, around 25 to 30 minutes. Take it off the heat, stir in chile-garlic sauce, salt, and pepper, and set aside 3 tablespoons of glaze for basting.
  • Heat up your grill outdoors to medium-high heat and coat a grill pan with cooking spray.
  • Take the chicken out of the marinade and gently shake off any extra marinade. Dispose of the rest of the marinade.
  • Grill the chicken, brushing with tangy tamarind juice, until cooked through and the juices run clear, about 4 minutes per side. Ensure the internal temperature reaches at least 165 degrees F (74 degrees C) using a meat thermometer.
  • Place the chicken onto a serving plate and drizzle the remaining flavorful tamarind glaze generously over it.

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