Easiest Way to Cook Perfect Tamarind Barbecue Chicken

Tamarind Barbecue Chicken. Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Heat the olive oil in a saucepan over a medium-low flame. In a sauce pan on medium high heat, add the oil.

This Thai BBQ chicken recipe with a turmeric/lemongrass rub and a zesty tamarind sauce also goes by the name Thai Golden Tamarind Barbecue Chicken. It is slathered in turmeric, smashed lemongrass and freshly crushed black pepper before getting barbecued on the grill. The tantalizing tamarind sauce is where the greatness is with this authentic Thai barbecue recipe. You can cook Tamarind Barbecue Chicken using 18 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Tamarind Barbecue Chicken

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

Now it's time to start applying the tamarind bbq sauce on the chicken pieces. Apply liberally and remember to keep flipping as you do so, to create a nice even caramelized color on the grilled chicken. After a couple coats of the bbq sauce you'll start having a nice glaze… very appetizing! Pour over chicken; turn to coat.

Tamarind Barbecue Chicken instructions

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!!!.

Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala. Add the chicken, mix and make sure the chicken is covered with the marinade. Rub the chicken with oil and season with salt. Brush with the sauce and grill over low heat.