Tamarind Barbecue Chicken. Place chicken breasts onto preheated grill; discard used marinade. Spice up your grilled chicken with the flavors of Mexico. Smoky-spicy chipotle peppers are tamed by tangy-sweet tamarind nectar, savory garlic and cumin for a quick barbecue-style sauce. Tamarind Barbecue Chicken

You can have Tamarind Barbecue Chicken using 18 ingredients and 15 steps. Here is how you cook it.

Ingredients of Tamarind Barbecue Chicken
  1. It’s of Chicken barbecue———.
  2. Prepare 2 cup of tamarind marinade see my recipe.
  3. Prepare 1-1/2 pound of chicken breast boneless and Skinless.
  4. You need 1/2 cup of sugar.
  5. It’s 1 teaspoon of salt.
  6. You need 1 tablespoon of cornstarch.
  7. You need 1/4 cup of water.
  8. It’s of Broccoli———–.
  9. It’s 1 teaspoon of salt.
  10. You need 1/2 stick of butter.
  11. It’s 2 pounds of broccoli.
  12. It’s 1/2 cup of water.
  13. Prepare of Rice————.
  14. Prepare 1-1/2 cup of rice.
  15. Prepare 1/2 cup of saffron flowers not the strands see note below.
  16. You need 1 teaspoon of salt.
  17. Prepare 1/2 stick of butter.
  18. You need 1 tablespoon of fenugreek.

Remove the chicken from the marinade (discard the marinade). Sprinkle with scallions and serve with more sauce, if desired. Season chicken with either the wet or dry rub. How to make tamarind chicken Add the chicken to a bowl and pierce the skin (all over) with a knife then sprinkle the all purpose over the chicken and use your hands to evenly coat each chicken leg and set aside.

Tamarind Barbecue Chicken step by step

  1. Cut the chicken into strips.

  2. Add marinade and chicken strips to a ziploc bag.

  3. Put into refrigerator for at least an hour.

  4. Take the lime rinds out of marinade and add the chicken strips to a hot pan let simmer for 5 minutes then add the marinade..

  5. Simmer covered for 20 minutes.

  6. Remove the chicken and let reduce.

  7. Simmer till reduced about a third.

  8. Add sugar and stir simmering 4 minutes.

  9. Mix the cornstarch and water add chicken back and simmer 5 minutes.

  10. Add the cornstarch solution and stir till thickened.

  11. Cook the broccoli with water salt and butter cook till done.

  12. Cook the rice with butter, saffron flowers, salt, water water and fenugreek.

  13. Note saffron flowers are the actual flowers of the saffron Plant. The stem is the expensive spice it has the same flavor, but cheaper. You have to use more of the flowers but it's so very cheap to buy. You usually can get them in the Latino section in the grocery store..

  14. Serve with the broccoli around the edges, rice in the middle, and chicken and sauce on top..

  15. I hope you enjoy!!!.

Meanwhile prepare the marinade/sauce by combining all of the ingredients together and whisking them until smooth. Begin by using a fork to puncture fork holes in the chicken pieces. Place the chicken in a large glass bowl or ziploc type bag and set aside. Heat oil in a wok over medium-high heat. In a large bowl, whisk together the fish sauce, soy sauce, honey, sesame oil, tamarind, chile flakes, lime zest, and garlic.