Recipe by Sarah
"Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it."
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herbes de Provence
2 large cloves
salt and ground black pepper to taste
boneless, skinless chicken breasts
1 (14.5 ounce) can
low-sodium chicken broth
freshly squeezed orange juice
unsalted butter, melted
grated fresh ginger
chile-garlic sauce (such as Sriracha®), or to taste
Phenomenal. Made my own tamarind paste since I had the fruit on hand. Wasn't difficult at all. Didn't have an orange, so I used about 1/4 more of OJ than called for, plus the OJ was 50% reduced sugar . Didn't miss the zest, and used about 10 packs of Splenda in place of sugar. The glaze reduced nicely, and the entire family loved it! I think this is one of the best chicken recipes we have had.
I usually only try recipes that mostly have four and five stars. I could not wait to try this one. I am another one that did not like the marinade.The Tamarind orange glaze was OK. I probably try it again with another marinade for the chicken. it wasn't as good as I thought it would be. Mamarey
Yum! This was very tasty and also worth noting it looks great. Definitely worth serving to guests. I had bought Tamarind puree to use in a Pad Thai recipe and wanted another recipe to utilise it more often. I wasn't sure what herbs de provence was, I guess we don't have that round here so I looked up what herbs are normally in that mix and saw it included basil and thyme which I did have. I used a tablespoon each and found the thyme a bit strong so I'll adjust the herbs next time. We served with salad but might try on kebabs also. A really great recipe I'm pleased to have!
Easy and scrumptious.
OMG! We made this for our guests over the weekend and they referred to it as "divine". I have to agree. We make a lot of chicken recipes and this has to be our absolute favorite. If you live in an area where you can't find tamarind glaze...you can obtain it on Amazon, which is what WE did.
Wow, this is an incredibly easy & taste dish.
Definitely one I will make again. I try to follow a recipe exactly the first time, but I couldn't find tamarind paste. I substituted tamarind chutney. I did not have a fresh orange, so used good-quality Orange juice and omitted the zest. I also did not have the optional chili garlic sauce.
This sauce would also be great on pork. I pounded the chicken breast to 3/4" thickness, then scored both sides and marinated for 45 minutes. After grilling, we let the meat rest for about five minutes, and then sliced to 1/4" thickness and topped with part of the sauce, serving the remainder of the sauce at the table. Definitely nice enough for guests.I served it with broccoli and white rice, and a cucumber tomato onion salad.
Very tasty with one complaint. I made this exactly as directed, using tamarind paste, not concentrate. It took an extremely long time to attempt to cook the tamarind down (it remained in lumps even after an hour of vigorous boiling and even hitting it w/ a stick blender). The end result of the glaze was tasty but too sour for me, so I ended up doubling or tripling the sugar. It was still plenty sour then. I loved the chicken overall, but next time I will either use whole tamarind or find the concentrate liquid to ease preparation of the glaze. I will absolutely make this again. (Oh, and I did have to bake and then broil rather than use the grill. 425 for 15-20 mins and finish under broiler w/ glaze... was perfect).
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Tamarind and Orange Glazed Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 198
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