Ingredients and Weight:
- Boneless, skinless chicken breasts (8): 1.5 pounds (700g)
- Tamarind paste: 1/2 cup (120g)
- Orange juice: 1 cup (240ml)
- Soy sauce: 1/4 cup (60ml)
- Olive oil: 1/4 cup (60ml)
- Brown sugar: 1/4 cup (50g)
- Garlic powder: 1 teaspoon
- Ginger powder: 1 teaspoon
- Salt and pepper: To taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a small bowl, whisk together the tamarind paste, orange juice, soy sauce, olive oil, brown sugar, garlic powder, ginger powder, salt, and pepper.
- Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure they are evenly coated.
- Cover and refrigerate for at least 30 minutes or up to overnight.
- Preheat a grill to medium-high heat.
- Remove the chicken from the marinade and grill for 5-7 minutes per side or until cooked through.
- Brush any remaining marinade onto the chicken during grilling.
Nutritional Information:
- Calories: 250 per serving (8 servings)
- Protein: 30 grams
- Fat: 10 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Savory, sweet, and tangy glazed chicken
- Aromatic with Asian spices
- Juicy and flavorful
User Comments:
- "This chicken was so delicious and tender! The glaze was perfect and had the perfect balance of flavors."
- "I love the Asian-inspired flavors in this dish. It was a perfect meal for a special occasion."
- "The chicken was cooked to perfection and the glaze was so flavorful. I will definitely be making this again!"
Special Precautions and Tips:
- If you don't have tamarind paste, you can use 1/4 cup (60g) of tamarind concentrate mixed with 1/4 cup (60ml) of water.
- For a spicier glaze, add 1/4 teaspoon of red pepper flakes to the marinade.
- Let the chicken marinate for longer for deeper flavors.
