For best results, use fresh orange juice and high-quality tamarind paste. Adjust the amount of chile-garlic sauce to suit your spice preference. Serve this chicken with a side of rice or quinoa and your favorite roasted vegetables for a complete and satisfying meal. Marinating the chicken overnight will result in a more flavorful and tender dish.
Grilled Tamarind and Orange Glazed Chicken
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING4 People
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VIEWS121
Elevate your grilling game with this vibrant Tamarind and Orange Glazed Chicken. The sweet and tangy glaze, infused with aromatic spices, transforms ordinary chicken into an extraordinary culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol78 mg
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Fiber1 g
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Protein25 g
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Saturated Fat6 g
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Sodium116 mg
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Sugar17 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMarinate the Chicken: In a bowl, whisk together olive oil, herbes de Provence, chopped garlic, salt, and pepper. Add the chicken breasts and ensure they are well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 6 hours, turning the chicken occasionally to ensure even marination. (10 minutes)
02
StepPrepare the Tamarind-Orange Glaze: In a saucepan, combine the chicken broth, fresh orange juice, sugar, orange zest, melted butter, tamarind paste, and grated ginger. (5 minutes)
03
StepSimmer the Glaze: Place the saucepan over medium-high heat and bring the mixture to a vigorous boil. Whisk frequently to prevent sticking. Continue to cook until the glaze has reduced to approximately 3/4 cup and is thick enough to coat the back of a spoon. This should take about 25 to 30 minutes. (30 minutes)
04
StepFinish the Glaze: Remove the saucepan from the heat. Stir in a dash of chile-garlic sauce (or more, to taste), salt, and pepper. Set aside 3 tablespoons of the glaze in a small bowl for basting the chicken during grilling. (5 minutes)
05
StepPreheat the Grill: Prepare an outdoor grill for medium-high heat. Lightly spray a grill pan with cooking spray to prevent sticking. (5 minutes)
06
StepGrill the Chicken: Remove the marinated chicken from the refrigerator and shake off any excess marinade. Discard the remaining marinade. Place the chicken breasts on the preheated grill pan. Baste the chicken occasionally with the reserved tamarind glaze while grilling. (10 minutes)
07
StepCook to Perfection: Grill the chicken for approximately 4 minutes per side, or until it is no longer pink inside and the juices run clear when pierced with a fork. Use an instant-read meat thermometer inserted into the thickest part of the breast to ensure it reaches a minimum internal temperature of 165 degrees F (74 degrees C). (8 minutes)
08
StepGlaze and Serve: Transfer the grilled chicken to a serving plate. Pour the remaining tamarind-orange glaze generously over the top. Serve immediately and enjoy the burst of flavors. (2 minutes)
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RECIPE REVIEWS
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Lilian Harvey
Jan 15, 2025I made this for a summer BBQ and everyone raved about it. The glaze is a real crowd-pleaser!
Mollie Little
Nov 23, 2024This chicken is so versatile. I've served it with rice, quinoa, and even in tacos!
Kasey Bartell
Sep 11, 2024The instructions were clear and easy to follow. I especially appreciated the tip about using brown sugar.
Adalberto Nienow
Sep 9, 2024Be careful not to overcook the chicken, as it can dry out easily. The internal temperature is key!
Sim Larkin
Sep 6, 2024This recipe is amazing! The glaze is so flavorful and the chicken was perfectly cooked.
Elinor Moore
Aug 1, 2024The marinade really helps to keep the chicken moist and tender.
Dena Pollich
May 29, 2024I was a bit hesitant to try tamarind, but this recipe has completely changed my mind. It's now a family favorite!
Mallie Weber
Apr 24, 2024I doubled the glaze recipe because we couldn't get enough of it!
Gino Johns
Mar 16, 2024I added a pinch of red pepper flakes to the glaze for an extra kick. Delicious!