Grilled Chicken With Tamarind-Orange Glaze

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Tamarind paste, from a pod with a sweet-tangy pulp, is common in Hawaiian cooking. This recipe is from Huggo's in Kailua-Kona, Big Island, HI.”

Ingredients Nutrition


  1. Place chicken in shallow bowl.
  2. Whisk next 5 ingredients in medium bowl.
  3. Pour over chicken; turn to coat.
  4. Cover; chill at least 1 hour and up to 6 hours, turning often.
  5. Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large saucepan.
  6. Boil mixture over medium-high heat until reduced to 3/4 cup and glaze coats back of spoon, stirring often, about 25 minutes. (Can be made 2 days ahead. Cool glaze, then cover and chill. Rewarm over medium heat, whisking occasionally.)
  7. Whisk in 3 tablespoons butter.
  8. Season glaze with salt and pepper.
  9. Prepare barbecue (medium-high heat).
  10. Reserve 1/4 cup glaze in bowl.
  11. Grill chicken until cooked through, basting with reserved glaze, about 5 minutes per side.
  12. Arrange chicken atop rice on platter.
  13. Spoon remaining glaze over chicken.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a