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Grilled Tamarind and Orange Glazed Chicken

Rated as 4.35 out of 5 Stars

"Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it."
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1 h 30 m servings 392 cals
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 392 calories; 22 g fat; 23.8 g carbohydrates; 25 g protein; 78 mg cholesterol; 116 mg sodium. Full nutrition

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  1. 34 Ratings

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Most helpful positive review

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% reduc...

Most helpful critical review

Not sure about this one....I love natural tamarind, tamarind candies and drinks, so excited to try it. first time I made it, I felt the ginger taste was too 15 year old however LOVED...

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Most positive
Least positive

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% reduc...

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...

Easy and scrumptious.

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 ...

Wow, this is an incredibly easy & taste dish.

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...

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 husba...

Very yummy. A little time consuming for the sauce, but worth the wait.

I took this to wine tasting! It was a huge hit and tasted amazing! Many requests for recipe. Thanks Sarah!