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Grilled Tamarind and Orange Glazed Chicken

Dinner 🍽️Lunch 🥪 American High-Protein 💪Halal 🕌Comfort-Food

Grilled Tamarind and Orange Glazed Chicken pairs juicy, herb‑marinated breasts with a tangy-sweet tamarind and orange reduction brightened by ginger and a hint of chile-garlic heat. The glaze caramelizes lightly on the grill, delivering a citrusy, savory finish that’s vibrant and balanced. Ideal for a weeknight dinner or a summer cookout when you want bold, layered flavor.

  • Prep25 mins
  • Cook10 mins
  • Serves4
  • DifficultyMedium
Grilled Tamarind and Orange Glazed Chicken
  1. 1

    Make the chicken: In a bowl, whisk together the oil, herbes de Provence, garlic, salt, and pepper. Add the chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.

  2. 2

    About 30 minutes before cooking, make the glaze: In a saucepan over medium-high heat, whisk together the broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger. Cook at a vigorous boil, whisking often, until reduced to about 3/4 cup and the glaze coats the back of a spoon, 25 to 30 minutes. Take off the heat and stir in the chile-garlic sauce, salt, and pepper. Set aside 3 tablespoons of the glaze in a small bowl for basting.

  3. 3

    Preheat an outdoor grill to medium-high heat. Spray a grill pan with cooking spray.

  4. 4

    Remove the chicken from the marinade and shake off the excess. Discard the remaining marinade.

  5. 5

    Grill the chicken on the preheated grill, basting occasionally with the reserved tamarind juice, until it is no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should register at least 165 degrees F (74 degrees C).

  6. 6

    Move the chicken to a serving plate and pour the remaining tamarind glaze over the top.