Grilled Tamarind and Orange Glazed Chicken


Bring some life to your usual chicken dinner and try this tamarind chicken recipe. If you've never used tamarind concentrate before, this recipe is a nice introduction to it!

Prep Time:
25 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 35 mins



  • 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

Tamarind Glaze:

  • 1 (14.5 ounce) can low-sodium chicken broth

  • ¾ cup freshly squeezed orange juice

  • ¼ cup white sugar

  • 1 medium 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

  • salt and ground black pepper to taste


  1. Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.

  2. About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan 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 the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.

  3. Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.

  4. Remove chicken from marinade and shake off excess. Discard remaining marinade.

  5. Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

  6. Transfer chicken to a serving plate and pour remaining tamarind glaze over top.


Look for tamarind paste in the specialty aisle in your grocery store.

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.

Nutrition Facts (per serving)

392 Calories
22g Fat
24g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 392
% Daily Value *
Total Fat 22g 28%
Saturated Fat 6g 32%
Cholesterol 78mg 26%
Sodium 116mg 5%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 25g
Vitamin C 26mg 131%
Calcium 29mg 2%
Iron 1mg 6%
Potassium 301mg 6%

* 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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