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
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
Transfer chicken to a serving plate and pour remaining tamarind glaze over top.
Step 6
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 165 degrees F (74 degrees C).
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
