Grilled Tamarind and Orange Glazed Chicken: A Flavor Explosion!

This grilled tamarind and orange glazed chicken recipe is a symphony of sweet, tangy, and savory flavors that will tantalize your taste buds. The vibrant citrus notes of orange perfectly complement the subtle sourness of tamarind, creating a glaze that’s both irresistible and incredibly versatile. Whether you’re hosting a summer barbecue or simply looking for a delicious weeknight meal, this recipe is guaranteed to impress.

## Why This Recipe Works

* **Flavor Balance:** The combination of tamarind and orange creates a complex flavor profile that’s both sweet and sour, preventing the glaze from being overly sugary.
* **Tender and Juicy Chicken:** Marinating the chicken ensures that it’s infused with flavor from the inside out, resulting in tender and juicy meat.
* **Easy to Make:** Despite its sophisticated flavor, this recipe is surprisingly simple to prepare, making it perfect for both beginner and experienced cooks.
* **Grilling Magic:** Grilling adds a smoky char to the chicken, enhancing the overall flavor and creating a visually appealing dish.

## Ingredients You’ll Need

### For the Marinade:

* **Chicken pieces (bone-in, skin-on thighs and drumsticks are recommended):** 2-3 lbs. Bone-in, skin-on pieces are best because the bones conduct heat evenly, ensuring the chicken cooks thoroughly and remains moist, while the skin crisps up beautifully and adds a layer of flavor.
* **Orange juice:** 1/2 cup. Freshly squeezed orange juice provides the most vibrant flavor, but store-bought orange juice can be used in a pinch. Make sure it is pulp-free for a smoother marinade and glaze.
* **Tamarind paste:** 2 tablespoons. Tamarind paste is the concentrated pulp of the tamarind fruit. It is essential for the unique tangy flavor of the glaze. You can find it in most Asian grocery stores or online.
* **Soy sauce:** 2 tablespoons. Soy sauce adds a salty, umami element to the marinade, complementing the sweetness and sourness of the other ingredients. Low-sodium soy sauce is recommended to control the salt level.
* **Garlic:** 4 cloves, minced. Garlic adds a pungent aroma and savory flavor to the marinade. Freshly minced garlic is always preferred, but garlic paste can be used as a substitute.
* **Ginger:** 1 tablespoon, grated. Fresh ginger adds a warm, spicy note to the marinade. Use a microplane or grater to finely grate the ginger.
* **Brown sugar:** 2 tablespoons. Brown sugar adds sweetness and a subtle molasses flavor to the marinade, helping the glaze caramelize beautifully on the grill. Light or dark brown sugar can be used.
* **Sesame oil:** 1 teaspoon. Sesame oil adds a nutty aroma and flavor to the marinade. A little goes a long way, so use it sparingly.
* **Red pepper flakes (optional):** 1/4 teaspoon. Red pepper flakes add a touch of heat to the marinade. Adjust the amount to your preference.
* **Black pepper:** 1/2 teaspoon. Freshly ground black pepper adds a subtle spice and enhances the overall flavor of the marinade.

### For the Glaze:

* **Marinade (reserved from above):** 1/2 cup. Using the marinade as a base for the glaze intensifies the flavors and ensures a consistent taste throughout the dish.
* **Orange marmalade:** 2 tablespoons. Orange marmalade adds extra sweetness, citrus flavor, and a beautiful shine to the glaze. Choose a marmalade with a good balance of sweet and bitter notes.
* **Honey:** 1 tablespoon. Honey adds sweetness and helps the glaze thicken and become glossy.
* **Rice vinegar:** 1 tablespoon. Rice vinegar adds a touch of acidity to balance the sweetness of the glaze and enhance the other flavors.
* **Cornstarch:** 1 teaspoon, mixed with 1 tablespoon cold water. This cornstarch slurry is used to thicken the glaze to the desired consistency. Make sure to mix the cornstarch with cold water to prevent lumps from forming.

### For Garnish (Optional):

* **Sesame seeds:** Toasted sesame seeds add a nutty flavor and a visually appealing garnish.
* **Green onions:** Thinly sliced green onions add a fresh, vibrant flavor and color to the dish.
* **Orange slices:** Orange slices add a burst of citrus flavor and a beautiful presentation.

## Equipment You’ll Need

* **Large bowl:** For marinating the chicken.
* **Whisk:** For mixing the marinade and glaze.
* **Small saucepan:** For simmering the glaze.
* **Grill:** A gas or charcoal grill will work for this recipe. Make sure the grates are clean and oiled.
* **Tongs:** For handling the chicken on the grill.
* **Basting brush:** For applying the glaze to the chicken.
* **Meat thermometer:** To ensure the chicken is cooked to a safe internal temperature.

## Step-by-Step Instructions

### 1. Marinate the Chicken (At Least 2 Hours, Preferably Overnight)

* In a large bowl, combine the orange juice, tamarind paste, soy sauce, minced garlic, grated ginger, brown sugar, sesame oil, red pepper flakes (if using), and black pepper.
* Whisk all the ingredients together until well combined.
* Add the chicken pieces to the bowl and toss to coat them evenly with the marinade. Make sure the chicken is fully submerged in the marinade.
* Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful it will become.

### 2. Prepare the Glaze

* Pour 1/2 cup of the reserved marinade into a small saucepan. Place the saucepan over medium heat. Bring the marinade to a simmer. Simmering the marinade will help to concentrate the flavors and reduce any potential bacteria.
* Add the orange marmalade, honey, and rice vinegar to the saucepan. Whisk all the ingredients together until the marmalade is melted and everything is well combined.
* In a small bowl, whisk together the cornstarch and cold water to create a slurry. This slurry will be used to thicken the glaze.
* Slowly pour the cornstarch slurry into the simmering glaze, whisking constantly to prevent lumps from forming. Continue to simmer the glaze for 1-2 minutes, or until it has thickened to your desired consistency. The glaze should be thick enough to coat the back of a spoon.
* Remove the saucepan from the heat and set the glaze aside. Keep the glaze warm while you prepare the chicken.

### 3. Grill the Chicken

* Preheat your grill to medium heat (about 350-400°F or 175-200°C). Make sure the grill grates are clean and lightly oiled to prevent the chicken from sticking. Oiling the grates can be done using cooking spray or by rubbing them with an oil-soaked paper towel.
* Remove the chicken pieces from the marinade and pat them dry with paper towels. Patting the chicken dry will help the skin to crisp up on the grill. Discard the remaining marinade.
* Place the chicken pieces on the preheated grill, skin-side down. Grill the chicken for 5-7 minutes per side, or until the skin is golden brown and slightly charred. Avoid overcrowding the grill, as this can lower the temperature and prevent the chicken from cooking evenly.
* Once the chicken is nicely browned, begin basting it with the tamarind-orange glaze. Use a basting brush to generously coat the chicken with the glaze. Be sure to apply the glaze to all sides of the chicken pieces.
* Continue to grill the chicken, basting it with the glaze every 2-3 minutes, until it is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone.
* The total grilling time will vary depending on the size and thickness of the chicken pieces, but it should take approximately 20-25 minutes. Be patient and avoid rushing the process to ensure the chicken is cooked through and the glaze is nicely caramelized.

### 4. Rest and Garnish

* Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before serving. Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful final product.
* Garnish the grilled tamarind and orange glazed chicken with toasted sesame seeds, thinly sliced green onions, and orange slices (optional). These garnishes will add a burst of flavor, color, and texture to the dish.
* Serve the chicken immediately and enjoy!

## Tips for Grilling Success

* **Use a meat thermometer:** The best way to ensure that the chicken is cooked to a safe internal temperature is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is done when the internal temperature reaches 165°F (74°C).
* **Don’t overcrowd the grill:** Overcrowding the grill can lower the temperature and prevent the chicken from cooking evenly. If necessary, grill the chicken in batches.
* **Control the heat:** Keep a close eye on the grill temperature and adjust it as needed to prevent the chicken from burning. If the chicken is browning too quickly, move it to a cooler part of the grill or lower the heat.
* **Baste frequently:** Basting the chicken frequently with the glaze will help to keep it moist and flavorful. Be sure to apply the glaze to all sides of the chicken pieces.
* **Let the chicken rest:** Letting the chicken rest for 5-10 minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful final product.

## Variations and Substitutions

* **Chicken breasts:** Boneless, skinless chicken breasts can be used in place of thighs and drumsticks, but they may require a shorter grilling time. Be sure to check the internal temperature frequently to avoid overcooking them.
* **Tamarind concentrate:** If you can’t find tamarind paste, you can use tamarind concentrate. Use half the amount of tamarind concentrate as you would tamarind paste.
* **Citrus variations:** Feel free to experiment with other citrus fruits, such as lime, grapefruit, or blood orange. These fruits will add a unique flavor dimension to the glaze.
* **Spice it up:** Add more red pepper flakes or a pinch of cayenne pepper to the marinade for a spicier kick.
* **Honey glaze:** If you prefer a sweeter glaze, you can use honey instead of brown sugar in the marinade.
* **Soy-free option:** Replace the soy sauce with coconut aminos for a soy-free alternative.

## Serving Suggestions

This grilled tamarind and orange glazed chicken is delicious served with a variety of sides, including:

* **Rice:** Fluffy white rice, brown rice, or jasmine rice are all excellent choices.
* **Quinoa:** Quinoa is a healthy and nutritious grain that pairs well with the chicken.
* **Roasted vegetables:** Roasted vegetables, such as broccoli, asparagus, or bell peppers, add a healthy and colorful element to the meal.
* **Salad:** A fresh salad, such as a green salad or a fruit salad, provides a light and refreshing contrast to the rich flavors of the chicken.
* **Grilled corn on the cob:** Grilled corn on the cob is a classic summer side dish that complements the grilled chicken perfectly.
* **Coleslaw:** Coleslaw adds a creamy and crunchy texture to the meal.

## Storage Instructions

* **Refrigerator:** Leftover grilled tamarind and orange glazed chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken in the oven, microwave, or on the grill until it is heated through. Be careful not to overcook the chicken, as it can become dry.

## Nutritional Information (Approximate per serving)

* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 20-30g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.*

## Conclusion

This grilled tamarind and orange glazed chicken recipe is a guaranteed crowd-pleaser. The combination of sweet, tangy, and savory flavors is simply irresistible. Whether you’re hosting a summer barbecue or simply looking for a delicious weeknight meal, this recipe is sure to impress. So fire up your grill and give it a try! You won’t be disappointed.