Grilled Tamarind and Orange Glazed Chicken

Ingredients

• 14.5 ounce chicken broth low-sodium canned
• 1 dash chile-garlic sauce to taste sriracha® (such as )
• 1 tablespoon ginger fresh grated
• 2 large cloves garlic chopped
• 4 servings salt and ground pepper black to taste
• 2 tablespoons herbs de provence 
• 0.3 cup olive oil 
• 0.8 cup orange juice freshly squeezed
• 1  orange zest 
• 4  chicken breasts boneless skinless
• 2 tablespoons tamarind paste 
• 2 tablespoons butter unsalted melted
• 0.3 cup sugar white

Equipment

• bowl
• sauce pan
• whisk
• grill
• kitchen thermometer
• grill pan

Directions

1. Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
2. Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes.
3. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
4. Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
5. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
6. Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
7. Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.