Grilled Tamarind and Orange Glazed Chicken

This unique tamarind chicken recipe features grilled marinated chicken breasts topped with a delightful orange-tamarind glaze.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 392 Calories

Ingredients

• 2 tablespoons unsalted butter, melted
• salt and ground black pepper to taste
• 1 tablespoon grated fresh ginger
• 1 (14.5 ounce) can low-sodium chicken broth
• cooking spray
• 2 large cloves garlic, chopped
• 4 boneless, skinless chicken breasts
• 1 medium orange, zested
• 2 tablespoons herbes de Provence
• 2 tablespoons tamarind paste
• 1 dash chile-garlic sauce (such as Sriracha®), or to taste
• 0.25 cup white sugar
• 0.25 cup olive oil
• 0.75 cup freshly squeezed orange juice

Recipe Instructions

Step 1

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Step 2

Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.

Step 3

About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan 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 the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.

Step 4

Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.

Step 5

Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Step 6

Transfer chicken to a serving plate and pour remaining tamarind glaze over top.