Grilled Tamarind and Orange Glazed Chicken Recipe
These grilled chicken thighs are coated in a wonderful sweet and savory tamarind orange glaze. A great way to elevate your next bbq meal! this marinade works with breasts as will but it is better to use the moist thigh meat for a quick and satisfying meal.
Grilled Tamarind and Orange Glazed Chicken Recipe
This recipe for grilled tamarind and orange glazed chicken is perfect for your next summer cookout! The result is a juicy, flavorful chicken!
Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoons herbs de Provence
- 2 large cloves garlic, chopped
- salt and ground black pepper to taste
Tamarind glaze:
- 1 can low-sodium chicken broth
- ¾ cup freshly squeezed orange juice
- ¼ cup white sugar
- 1 orange, zested
- 2 tablespoons unsalted butter, melted
- 2 tablespoons tamarind paste
- 2 tablespoon grated fresh ginger
Instructions
- 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 the 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.
