Grilled Chicken With Tamarind Glaze
Paula Nemzek for KCTS 9 Cooks
Tart tamarind adds incredible flavor to grilled marinated chicken. Perfect for a sunny summer weekend.
Serves 5 to 7
5 large boneless, skinless chicken breasts, cut into thirds
1/4 cup extra virgin olive oil
2 tablespoons herbes de Provence
3 large cloves garlic, minced
kosher salt and freshly ground black pepper to taste
1-1/3 cup low-sodium chicken broth
1 large orange, zested and juiced
1/4 cup granulated sugar
2 tablespoons unsalted butter, at room temperature
3 tablespoons tamarind paste
1 tablespoon grated fresh ginger
1 dash your favorite hot sauce, such as Sriracha (optional)
Prepare the marinade early in the day. Whisk olive oil, herbes de Provence, garlic, salt and pepper in a bowl large enough to hold the chicken. Place chicken in marinade and stir to coat. Cover and refrigerate one to six hours, turning chicken occasionally in marinade.
Whisk chicken broth, orange juice and zest, sugar, butter, tamarind paste and ginger 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 lightly coats the back of a spoon, 25 to 30 minutes. As it thickens, adjust flavor to taste, adding more tamarind, sugar or spice. You can tell glaze is ready when bubbles become small and concentrated over the surface of the pan. Remove from heat and stir in hot sauce if desired. Season tamarind glaze to taste with salt and black pepper.
Preheat grill to medium-high heat. Pour about three-quarters of the 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 four 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. Transfer chicken to a serving plate and drizzle with remaining tamarind glaze. If it’s too thick at this point, reheat and add a little chicken broth.
Cooks' note: What to do with that extra tamarind paste? Delicious as a base for Pad Thai sauce.