Grilled Chicken Thighs With Tamarind & Orange Glaze Recipe
In this recipe, succulent grilled chicken thighs are marinated in a flavorful blend of olive oil, fresh basil, garlic, salt, and pepper, resulting in juicy and aromatic chicken. A luscious and tangy glaze made with a reduction of chicken broth, orange juice, tamarind, and other savory ingredients adds a deliciously sweet and tangy finish to the dish. Perfect for a delightful outdoor meal or a special dinner gathering with loved ones.
— Constant Cookbook
Ingredients
- 1/3 cup olive oil
- 1/4 cup thinly sliced fresh basil
- 1 large clove garlic, chopped
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 8 boneless, skinless chicken thighs
- 2 cans (14 oz.) low-sodium chicken broth
- 3/4 cup freshly squeezed orange juice
- 1/4 cup granulated sugar
- 3 tbsp unsalted butter
- 2 tbsp tamarind concentrate (paste)
- 1 tbsp grated orange peel
- 1 tbsp peeled and finely grated fresh ginger
- 3-4 drops Sriracha sauce (or Tabasco), to taste
- Salt and pepper to taste
Instructions
- The Chicken:
- In a medium bowl, whisk together olive oil, basil, garlic, salt, and pepper. Add chicken thighs to the marinade and mix until the chicken is coated. Cover and refrigerate for 1 to 6 hours, turning occasionally.
- The Glaze:
- In a large saucepan, whisk together chicken broth, orange juice, sugar, butter, tamarind concentrate (paste), orange peel, and ginger. Bring the mixture to a boil over medium-high heat and cook, whisking frequently, until the mixture is reduced to ¾ cup and the glaze coats the back of a metal spoon, 25 to 30 minutes. The glaze should remain at a vigorous boil for the entire time to ensure quick reduction.
- Remove from the heat and add several drops sriracha sauce, as well as salt and pepper, to taste.
- (The glaze can be made up to 2 days in advance; cover and keep store in the refrigerator. Gently reheat before using.)
- Spray the grill with nonstick cooking spray. Heat grill to medium-high heat.
- Pour ¼ cup glaze into a small bowl. This will be used for basting. Reserve the rest of the glaze. Transfer the chicken to the grill and discard the marinade. Grill until the chicken is cooked through, about 4 minutes per side, basting with the glaze on both sides of the chicken.
- Spoon the reserved glaze over the chicken and serve with rice.
Yield
Serves 4 to 6
Nutrition
- Calories: 629 kcal
- Carbohydrate Content: 26 g
- Protein Content: 48 g
- Fat Content: 37 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 237 mg
- Sodium Content: 576 mg
- Fiber Content: 1 g
- Sugar Content: 21 g
- Serving Size: 1 serving
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