How to Make Grilled Tamarind and Orange Glazed Chicken - A Step-by-Step Guide

Grilled Tamarind and Orange Glazed Chicken is a delicious and unique twist on traditional grilled chicken. This recipe combines the tangy sweetness of tamarind with the bright citrus flavor of orange to create a flavorful and juicy chicken dish that is sure to become a family favorite. The combination of these two bold flavors creates a marinade that infuses the chicken with a tantalizing blend of sweet, sour, and savory notes.

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Ingredients

  • ¼ cup olive oil
  • 2 tablespoons herbes de Provence
  • 2 large cloves garlic, chopped
  • salt and ground black pepper to taste
  • 4 boneless, skinless chicken breasts
  • 1 (14.5 ounce) can low-sodium chicken broth
  • ¾ cup freshly squeezed orange juice
  • ¼ 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
  • cooking spray
  • salt and ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 35 mins
  • Servings: 4

  • 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.
  • 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.
  • Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
  • Remove chicken from marinade and shake off excess. Discard remaining marinade.
  • 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).
  • Transfer chicken to a serving plate and pour remaining tamarind glaze over top.
  • Nutrition

    392 cal.

    • Total Fat: 22g
    • Saturated Fat: 6g
    • Cholesterol: 78mg
    • Sodium: 116mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 17g
    • Protein: 25g
    • Vitamin C: 26mg
    • Calcium: 29mg
    • Iron: 1mg
    • Potassium: 301mg