Grilled Chicken With Tamarind-Orange Glaze

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“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.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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