grilled tamarind and orange glazed chicken

Ingredients

• Servings: 4
• 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®), or to taste
• cooking spray

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• 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 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.