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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!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings
Calories 387 kcal

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.