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Recipe: Fire-Roasted Chicken With Tamarind-Molasses Glaze edit
Photos
Upload a photoCreated by: Anonymous
Tags: Chicken, Grilling, Poultry
edit Ingredients
4 |
Bone-in chicken breasts |
4 |
|
|
|
|
Salt to taste |
|
Freshly-ground black pepper to taste |
2 |
tablespoons Unsalted butter |
½ |
cup Finely-diced onion |
2 |
Garlic cloves finely diced |
6 |
Plum tomatoes coarsely chopped |
¼ |
cup Ketchup |
¼ |
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 |
edit Preparation
Step 1 |
Heat butter in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining sauce 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. |
Step 2 |
|
Step 3 |
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. |
Step 4 |
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