Grilled Citrus and Tamarind Chicken Breasts Recipe

Grilled citrus and tamarind chicken breasts
Jonelle Weaver/Getty Images
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: Serves: 4

Using tamarind pulp gives these chicken breasts a deliciously sweet yet tangy flavor.  You can serve these as is, or slice and serve in salads and wraps. If you're looking for a fast, flavorful meal, then this is it.

What You'll Need

  • 4 chicken breasts, skin removed
  • 2 cups/475 mL chicken broth
  • 1 cup/240 mL orange juice
  • 1/2 cup/120 mL olive oil
  • 1-2 cloves garlic, crushed
  • 2 tablespoons/30 mL tamarind paste
  • 2 tablespoons/30 mL brown sugar
  • 1 teaspoon/5 mL powdered ginger
  • 1/2 teaspoon/2.5 mL dried thyme (1 teaspoon/5 mL fresh thyme)
  • 1 teaspoon/2.5 mL salt
  • 1/2 teaspoon/2.5 mL black pepper

How to Make It

1. Place chicken in a resealable plastic bag. Mix remaining ingredients in a medium mixing bowl. Pour 1/2 of the mixture over chicken, seal, and allow to marinate in the refrigerator for 2-6 hours.

2. Place remaining marinade in a small saucepan and bring to a simmer. Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally. Once the sauce has thickened (coats a back of a spoon).

 Remove from heat and let cool to room temperature.  Rewarm sauce (if required) for a few minutes right before serving.

2. Preheat grill for medium-high heat. Remove chicken from bag and discard marinade. Place chicken onto the grill and cook for 6 minutes per side (or until internal temperature reaches between 165-170 degrees). Remove from heat and serve with topped with warmed tamarind sauce. Serve with your favorite sides.