Grilled Tamarind and Orange Glazed Chicken

Grilled Tamarind and Orange Glazed Chicken

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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Ingredients

1 h 30 m servings 392 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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

Read all reviews 28
  1. 32 Ratings

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Most helpful positive review

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% reduc...

Most helpful critical review

Not sure about this one....I love natural tamarind, tamarind candies and drinks, so excited to try it. first time I made it, I felt the ginger taste was too strong...my 15 year old however LOVED...

Most helpful
Most positive
Least positive
Newest

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% reduc...

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...

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 ...

Wow, this is an incredibly easy & taste dish.

Very yummy. A little time consuming for the sauce, but worth the wait.

This recipe is so tasty! Both my husband and I loved it. I served the chicken (which I marinated for 2 hours) over basmati rice and poured a little of the reserved marinade over the whole thing....

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...

Not sure about this one....I love natural tamarind, tamarind candies and drinks, so excited to try it. first time I made it, I felt the ginger taste was too strong...my 15 year old however LOVED...

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