On a recent trip to our local Asian market, I nearly walked out the store with some rather esoteric ingredients, at least by North American standards. My 6-year-old son and I were there to restock our supplies of oyster sauce (for Chicken & Broccoli Stir-Fry), hoisin sauce (for Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce), and fish sauce (for Vietnamese Caramel Ginger Chicken). As we wandered the aisles, looking at the novel ingredients and filling our cart with lemongrass, baby bok choy, and tamarind paste, I became enraptured by all of the miso choices. The next thing I knew, my son had thrown a few choice items into our cart: lily root, dried jellyfish, and a couple of things I hesitated to identify. Perhaps someday this little guy, who happens to have a very adventurous palate and a sense of smell keener than a bloodhound, will teach me what to do with these ingredients.
While chicken breasts are a popular choice for grilling, we often turn to the moist thigh meat for a quick and satisfying meal. I made (minor) adaptations to this recipe from Bon Appetit Magazine (and originally from Huggo’s in Kailua-Kona, Hawaii). While the chicken is marinating in a mixture of olive oil, fresh basil, and garlic, the glaze is reduced to a sweet, slightly spicy sauce, filled with flavors of orange, tamarind, and ginger. The fruit of the tamarind, both sweet and sour, is encased in a hard, brown pod and requires a significant amount of work to extract. Luckily, tamarind is also sold as a paste or in a block and is available in most Asian, Indian, and Middle Eastern markets. You may think that you have never tried tamarind, but it is a key ingredient in a common condiment – Worcestershire sauce.
The recipe:
The chicken:
In a medium bowl, whisk together 1/3 cup olive oil, 1/4 cup thinly sliced fresh basil, 1 large clove garlic, minced, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
Add 8 boneless, skinless 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 2 cans (14 ounces each) low-sodium chicken broth, 3/4 cup freshly squeezed orange juice, 1/3 cup granulated sugar, 3 tablespoons unsalted butter, 2 tablespoons tamarind concentrate (paste), 1 tablespoon grated orange peel, and 1 tablespoon peeled and finely grated fresh ginger.
Tamarind concentrate (also called tamarind paste) can be found in most Asian, Indian, and Middle Eastern markets.
Bring the mixture to a boil over medium-high heat and cook, whisking frequently, until the mixture is reduced to 3/4 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 grill with nonstick cooking spray. Heat grill to medium-high heat.
Pour 1/4 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.
- ⅓ cup olive oil
- ¼ cup thinly sliced fresh basil
- 1 large clove garlic, chopped
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 8 boneless, skinless chicken thighs
- 2 cans (14 oz.) low-sodium chicken broth
- ¾ cup freshly squeezed orange juice
- ¼ 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
- 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.
- 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.
pegasuslegend says
Jun 7, 2010 at 11:07 amI love asian flavors and orange on chicken so this has to be a winner you have a very smart six year old…lol funny throwing those items in the cart…I like the round up of other bloggers you posted very nice~
Lydia (The Perfect Pantry) says
Jun 7, 2010 at 11:28 amI love this tamarind concentrate — so easy to use, and it's perfect in marinades, glazes and barbecue sauces. When it comes to Asian markets, I have no resistance. I've never gone for the jellyfish, but hoisin, oyster sauce and fish sauce are fundamentals in my pantry.
Chef E says
Jun 7, 2010 at 12:47 pmThat just freakin looks great! Love that plate too, I get in trouble when I go shopping, I have so many plates and no where to put them all!
I have to get tamarind when I go out!
Kalyn says
Jun 7, 2010 at 1:56 pmI love tamarind! I remember the first time I tasted it, in a Vietnames soup called Sour Tamarind Shrimp Broth. I couldn't figure out what that flavor was, but I knew I liked it. The chicken sounds fantastic!
Mother Rimmy says
Jun 7, 2010 at 2:08 pmThis is a keeper! I'm a big fan of the combination of chicken and orange.
Cristie says
Jun 7, 2010 at 2:27 pmDara, this really looks wonderful. You continually come up with great dishes. Beautifully presented.
Jenny says
Jun 7, 2010 at 2:42 pmWhat a great looking dinner Dara! I would devour this!
Emily Malloy (Ziegler) says
Jun 7, 2010 at 3:07 pmAbsolutely GORGEOUS chicken recipe 🙂
Becky says
Jun 7, 2010 at 3:48 pmBeautiful recipe. I've never made a dish with tamarind paste…this looks like it would be the perfect introduction.
Cherine says
Jun 7, 2010 at 4:14 pmThose look so flavorful and tasty!
Maria says
Jun 7, 2010 at 4:20 pmI love tamarind, great flavor to add to this chicken.
Fuji Mama says
Jun 7, 2010 at 5:26 pmThis looks SO good! I love tamarind, and am happy that more and more people are discovering and using it! Ooooh, I wanna hear more about the miso selection! 🙂
Michelle @ Brown Eyed Baker says
Jun 7, 2010 at 9:02 pmAwesome chicken recipe! Looks so juicy and flavorful!
Michelle says
Jun 7, 2010 at 9:02 pmHmmm…never tried tamarind before but it sure sound delicious and so convenient!
jen cheung says
Jun 7, 2010 at 9:42 pmthis looks so darn juicy! makes my mouth watery !!!
bellini valli says
Jun 7, 2010 at 10:27 pmWithout the proper ingredients it is hard to add that punch of flavour to Asian. You have done it:D
Belinda @zomppa says
Jun 7, 2010 at 10:39 pmOh yum. Love the sweetness of the tamarind, but I like how you combined it with the orange. Perfection.
Devaki says
Jun 8, 2010 at 12:53 amWhat winner flavors! The soy with the tamarind and orange zest is wonderful. I also think you hit the nail on the head using thighs – much more moist and succulent as an end result 🙂
Ciao, Devaki @ weavethousandflavors
citronetvanille says
Jun 8, 2010 at 2:48 amLovely chicken recipe, I haven't used tamarind in a while, I think I forgot it existed! Asian supermarkets are amazing in the diversity of dried things they carry, and you little son seems to know his way around the store, so cute!
lemonsandanchovies says
Jun 8, 2010 at 3:58 amI like that your son is so adventurous with food. It must make it easy for you.
This post was a nice reminder about tamarind. I grew up eating it but since I've learned to cook, I haven't used it. Your chicken looks great. I'll make sure to pick up some tamarind paste on my next trip to the Asian store.
Thanks!
Biren says
Jun 8, 2010 at 12:58 pmI would love to try this. It sounds so flavorful!
It is always so fun to go to the ethnic grocery stores 🙂
Maggy@ThreeManyCooks says
Jun 8, 2010 at 1:07 pmOh wow! This looks absolutely delicious – love glazes and I truly think chicken thighs are my favorite meat. Bookmarked and on my menu for this week.
Tasty Eats At Home says
Jun 8, 2010 at 8:18 pmThis sounds AWESOME. You are lucky to have such an adventurous eater in your household! And this recipe reminds me that I too need to stock up on my tamarind!
Megan says
Jun 8, 2010 at 10:34 pmThis looks like it takes chicken up a notch! Delicious
bunkycooks says
Jun 9, 2010 at 2:24 amYour chicken looks incredibly delicious. I love these flavors. It is great when children are open to different cuisines. I will have to make this one.
ivoryhut says
Jun 9, 2010 at 7:56 pmOh my, that looks so delicious! I love using tamarind. In the Philippines, our version of the Thai tom yum uses tamarind as the souring agent. I'm definitely going to try this recipe!
MrsLavendula says
Jun 11, 2010 at 2:53 pmi could almost taste the juicy chicken!
Heatherfeather says
Jul 10, 2010 at 11:59 pmThis looks and sounds so good! I have always been slightly intimidated to cook with tamarind, even though I love the flavor.
Tammy says
Jan 5, 2014 at 11:24 amIf this was to be made in the oven, could you suggest, the temperature to use and for how long? Thank you very much.
Dara (Cookin' Canuck) says
Jan 5, 2014 at 8:46 pmHi Tammy, I haven’t made this in the oven before, here is what I’d try:
Preheat the broiler. Line a baking sheet with foil and place a wire rack (coated with cooking spray) on the baking sheet.
Broil the chicken thighs for 4-5 minutes per side. Brush with the glaze, broil 1 minute, turn the chicken, coat the other side with the glaze, broil for 1 more minute. Serve.
I hope that works out!