South Asian Tamarind Glazed Chicken

3/4 cup tamarind paste
3 tablespoons white wine vinegar
2 tablespoons honey
1 lemon, juiced
2 teaspoons garlic cloves, finely minced
1 teaspoon fresh ginger, finely grated
2 teaspoons fresh cilantro leaves, finely minced
2 teaspoons fresh mint leaves, finely minced
8 boneless and skinless chicken breasts
Salt and freshly ground pepper
Mint leaves, for garnish

South Asian Spice Rub:
1 teaspoon ground corriander
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground tumeric
1 teaspoon garlic powder
1/2 teaspoon ground cardamon

Preheat oven to 375°.

Combine tamarind, vinegar, honey, lemon juice, garlic, ginger, cilantro, and mint in medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency.

Place about 1/3 of glaze in a separate bowl and reserve.

Season chicken with salt and pepper and South Asian Rub. Place chicken on a baking sheet lined with foil. Generously brush with glaze from saucepan and place in oven and bake for 10 minutes. Turn chicken oven and brush with glaze. Bake for 10 more minutes, or until chicken is cooked through.

Place breasts on a large serving platter and drizzle with reserved glaze. Garnish with mint leaves.

South Asian Spice Rub:
Combine corriander, cumin, allspice, turmeric, garlic powder, cardamom, and cinnamon in a small bowl. Mix well to combine.

Number of servings: 4

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