Juicy Orange and Tamarind Glazed Chicken

Mexican Orange and Tamarind Glazed Chicken

Holiday Challenge: Cook with a “new to you” ingredient that you always wanted to try. When we’re bored with our “go to” menu it’s easier to forget our fitness goals and eat junkie foods or go out to eat. Try something new this week.

Tamarind paste? Tamarind is an ugly legume that grows in a brown pod on big trees. It’s used in Asian and Mexican cooking. A friend gave me tamarind paste that she lovingly cooked from tamarind pulp. I had never knowingly eaten tamarind. Tamarind is used in Mexican cooking and drinks like Ponche Navideño,  a warm holiday drink made with apples, pears and other fruits, cinnamon, and tamarind. It is also popular in aqua fresca. 

Orange and Tamarind Glazed Chicken should be in your recipe box. The tamarind is sweet and tart and the orange juice makes a nice marinade for juicy chicken and cooks down into a sweet glaze.  I added ginger and Serrano pepper for a rich spicy sauce.

Mexican Orange and Tamarind Glazed Chicken
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Juicy Orange and Tamarind Glazed Chicken

Tamarind paste pairs well with fresh orange juice to give you a sweet and tangy marinade and glaze for grilled chicken. Easy Paleo, Whole 30, Real Food Recipe. 

Course Main Course
Cuisine Mexican
Servings 4 Servings
Author TraceyDelaplain

Ingredients

Manade

  • 1/4 Cup Olive oil
  • 1/2 Cup Orange juice
  • 2 Cloves Garlic, minced
  • 1 Tablespoon Fresh ginger, grated

Glaze

  • 2 Cups Chicken broth
  • 1 Cup Orange juice
  • 1/4 Cup Sugar
  • 2 Tablespoons Tamarind paste
  • 2 Tablespoons Butter
  • 1 Tablespoon Ginger grated
  • 2 Tablespoons Orange zest
  • 1 Teaspoon Serrano chili minced More or less to taste

4 Chicken breasts or thighs

  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground black pepper

Instructions

  1. Combine marinade and chicken. Marinade 2-8 hours. Discard marinade. 

    Combine chic broth, orange juice, sugar, orange zest, butter, tamarind paste, pepper and ginger in a saucepan and place over medium-high heat. Reduce sauce to 3/4 cup over medium heat, about 30 minutes.  Whisk often. The  sauce will be thick enough to coat a spoon. Remove from heat adjust the seasoning with salt and black pepper.

    Preheat an outdoor grill for medium-high heat. Put about 1/4 cup of glaze into a  bowl to baste the chicken while grilling. 

    Place chicken breasts onto preheated grill. 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. Transfer chicken to a serving plate and serve with remaining tamarind glaze .


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Orange and Tamarind Glazed Chicken

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