Grilled Tamarind and Orange Glazed Chicken Recipe - Allrecipes.com
Grilled Tamarind and Orange Glazed Chicken Recipe
  • READY IN hrs

Grilled Tamarind and Orange Glazed Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. 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.
  2. 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.
  3. Preheat an outdoor 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.
  4. 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.
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Footnotes

  • Cook's Note:
  • I found my tamarind concentrate at Wegman's in the Asian foods aisle.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2014

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.

 
Most Helpful Critical Review
Aug 23, 2014

Good tasting but entirely too much trouble for end result. I followed recipe to the letter as I had all ingredients. Started to panic after 30 min b/c sauce wasn't reducing to glaze consistency. It was closer to an hour when it looked like it should. I said it tasted good, but the chicken was too sweet for my taste. For those who do like sweet poultry, it would be nice if you could make a bigger batch of glaze and save it for 2-3 grills. Perhaps then, the recipe might be worth the work.

 
Nov 04, 2013

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!

 
May 08, 2013

Easy and scrumptious.

 
Jul 22, 2013

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.

 
Mar 30, 2013

Wow, this is an incredibly easy & taste dish.

 
Aug 07, 2014

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.

 
Sep 11, 2014

I made this for dinner tonight and it was great. It was raining so cooked the chicken under the broiler. It did take me about 50 minutes to reduce the glaze but I live at high altitude. My husband, daughter and her boyfriend all loved it. My daughter said it had an unusual taste but in a good way because she's never had anything like it. I served it with a kale salad and long grain and wild rice. I will definitely make this again. Next time I might do kabobs like another reviewer suggested. Thanks for the recipe, it's definitely going into my rotation. Also, I made exactly as written.

 

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Nutrition

  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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