Жареный тамаринд и апельсиновый глазурный курица

1. Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.

2. About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan 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 the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.

3. Разогрейте открытый гриль для среднего огня. Spray a grill pan with cooking spray.

4. Удалите курицу с маринада и стряхните излишки. Откажитесь от оставшегося маринада.

5. Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).

6. Transfer chicken to a serving plate and pour remaining tamarind glaze over top.

Советы

Look for tamarind paste in the specialty aisle in your grocery store.

Примечание редактора:

Данные о питании для этого рецепта включают в себя полное количество ингредиентов Marinade. Фактическое количество потребляемого маринада будет варьироваться.