35 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 8
  • 3 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1

Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.

Sarah
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Note:

I found my tamarind concentrate at Wegman's in the Asian foods aisle.

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

392.01 calories; 25.02 g protein; 23.75 g carbohydrates; 22.05 g fat; 77.8 mg cholesterol; 115.55 mg sodium.Full Nutrition


Reviews (28)

Read All Reviews

Most helpful positive review

04/27/2014
Phenomenal. Made my own tamarind paste since I had the fruit on hand. Wasn't difficult at all. Didn't have an orange so I used about 1/4 more of OJ than called for plus the OJ was 50% reduced sugar. Didn't miss the zest and used about 10 packs of Splenda in place of sugar. The glaze reduced nicely and the entire family loved it! I think this is one of the best chicken recipes we have had.
(18)

Most helpful critical review

08/23/2014
Good tasting but entirely too much trouble for end result. I followed recipe to the letter as I had all ingredients. Started to panic after 30 min b/c sauce wasn't reducing to glaze consistency. It was closer to an hour when it looked like it should. I said it tasted good but the chicken was too sweet for my taste. For those who do like sweet poultry it would be nice if you could make a bigger batch of glaze and save it for 2-3 grills. Perhaps then the recipe might be worth the work.
(1)
35 Ratings
  • 5 Rating Star 21
  • 4 Rating Star 8
  • 3 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1
04/27/2014
Phenomenal. Made my own tamarind paste since I had the fruit on hand. Wasn't difficult at all. Didn't have an orange so I used about 1/4 more of OJ than called for plus the OJ was 50% reduced sugar. Didn't miss the zest and used about 10 packs of Splenda in place of sugar. The glaze reduced nicely and the entire family loved it! I think this is one of the best chicken recipes we have had.
(18)
11/04/2013
Yum! This was very tasty and also worth noting it looks great. Definitely worth serving to guests. I had bought Tamarind puree to use in a Pad Thai recipe and wanted another recipe to utilise it more often. I wasn't sure what herbs de provence was I guess we don't have that round here so I looked up what herbs are normally in that mix and saw it included basil and thyme which I did have. I used a tablespoon each and found the thyme a bit strong so I'll adjust the herbs next time. We served with salad but might try on kebabs also. A really great recipe I'm pleased to have!
(18)
05/08/2013
Easy and scrumptious.
(13)
07/22/2013
OMG! We made this for our guests over the weekend and they referred to it as "divine". I have to agree. We make a lot of chicken recipes and this has to be our absolute favorite. If you live in an area where you can't find tamarind glaze...you can obtain it on Amazon which is what WE did.
(9)
03/30/2013
Wow this is an incredibly easy & taste dish.
(4)
08/08/2014
Definitely one I will make again. I try to follow a recipe exactly the first time but I couldn't find tamarind paste. I substituted tamarind chutney. I did not have a fresh orange so used good-quality Orange juice and omitted the zest. I also did not have the optional chili garlic sauce. This sauce would also be great on pork. I pounded the chicken breast to 3/4" thickness then scored both sides and marinated for 45 minutes. After grilling we let the meat rest for about five minutes and then sliced to 1/4" thickness and topped with part of the sauce serving the remainder of the sauce at the table. Definitely nice enough for guests.I served it with broccoli and white rice and a cucumber tomato onion salad.
(3)
09/05/2014
I took this to wine tasting! It was a huge hit and tasted amazing! Many requests for recipe. Thanks Sarah!
(2)
08/12/2014
This recipe is so tasty! Both my husband and I loved it. I served the chicken (which I marinated for 2 hours) over basmati rice and poured a little of the reserved marinade over the whole thing. Wonderful recipe.
(2)
09/11/2014
I made this for dinner tonight and it was great. It was raining so cooked the chicken under the broiler. It did take me about 50 minutes to reduce the glaze but I live at high altitude. My husband daughter and her boyfriend all loved it. My daughter said it had an unusual taste but in a good way because she's never had anything like it. I served it with a kale salad and long grain and wild rice. I will definitely make this again. Next time I might do kabobs like another reviewer suggested. Thanks for the recipe it's definitely going into my rotation. Also I made exactly as written.
(2)