Grilled Tamarind and Orange Glazed Chicken recipe
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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 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
Nutrition Info
- 392 caloriescarbohydrate: 23.8 gcholesterol: 77.8 mgfat: 22 gfiber: 0.7 gprotein: 25 gsaturatedFat: 6.4 gservingSize: -sodium: 115.6 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Grilled Tamarind and Orange Glazed Chicken
Directions
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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.
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.
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.
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.