Grilled Tamarind And Orange Glazed Chicken Recipe

Name: Grilled Tamarind And Orange Glazed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1/4 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; Tamarind glaze:; 1 (14.5 ounce) can low-sodium chicken broth; 3/4 cup freshly squeezed orange juice; 1/4 cup white sugar; 1 orange, zested; 2 tablespoons unsalted butter, melted; 2 tablespoons tamarind paste; 1 tablespoon grated fresh ginger; 1 dash chile-garlic sauce (such as Sriracha(R)), or to taste; cooking spray

Servings: persons

Marinade:
1/4 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
Tamarind glaze:
1 (14.5 ounce) can low-sodium chicken broth
3/4 cup freshly squeezed orange juice
1/4 cup white sugar
1 orange, zested
2 tablespoons unsalted butter, melted
2 tablespoons tamarind paste
1 tablespoon grated fresh ginger
1 dash chile-garlic sauce (such as Sriracha(R)), or to taste
cooking spray

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.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Marinade:, 1/4 cup olive oil, 2 tablespoons herbes de Provence, 2 large cloves garlic, chopped, and more.

Yes, Grilled Tamarind And Orange Glazed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Tamarind And Orange Glazed Chicken

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