Ingredients
Tamarind-Molasses Sauce:
- 2 tablespoons unsalted butter
- 1/2 cup finely diced onion
- 2 cloves garlic, finely diced
- 6 plum tomatoes, coarsely chopped
- 1/4 cup ketchup
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 3 tablespoons molasses
- 2 tablespoons tamarind concentrate
- 1 teaspoon cayenne
- 1 tablespoon ancho chile powder
- 1 tablespoon paprika
- 1 tablespoon Worcestershire sauce
- 4 bone in chicken breasts
- 4 chicken thighs
- Vegetable oil
- Salt and freshly ground pepper to taste
Directions
Heat butter in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 15 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan exept for chicken and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Brush chicken with vegetable oil and season with salt and pepper to taste. Grill chicken for 6 to 7 minutes on each side or until golden brown and cooked through. Remove chicken from the grill and brush with the sauce.
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