Grilled Tamarind and Orange Glazed Chicken

Ingredients

• Marinade:
• 1/4 cup olive oil
• 2 tablespoons herbes de Provence
• 2 large cloves garlic, chopped
• Salt and ground black pepper to taste
• 4 boneless, skinless chicken breasts
• Tamarind glaze:
• 1 (14.5 ounce) can low-sodium chicken broth
• 3/4 cup freshly squeezed orange juice
• 1/4 cup white sugar
• 1 orange, zested
• 2 tablespoons unsalted butter, melted
• 2 tablespoons tamarind paste
• 1 tablespoon grated fresh ginger
• 1 dash chile-garlic sauce (such as Sriracha), or to taste
• Cooking spray

Directions

Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.

Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.

Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.

Place chicken breasts onto preheated grill; discard used marinade. 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. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.