Fire Roasted Chicken with Tamarind-Molasses Glaze
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 464 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 160 milligrams
- Sodium
- 500 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 2 grams
- Protein
- 44 grams
- Sugar
- 11 grams
Ingredients
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 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.