Indian Barbecue Chicken. Photo © John Kernick
© John Kernick

Indian Barbecue Chicken


For this sweet and tangy chicken, Marcie Turney blends tamarind and other Indian flavors into her molasses barbecue sauce.

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  1. Vegetable oil
  2. 1 medium onion, finely diced
  3. 3 garlic cloves, minced
  4. 3 tablespoons fresh ginger, minced
  5. 1 cup ketchup
  6. 1/3 cup distilled white vinegar
  7. 1/3 cup tamarind puree (see Note)
  8. 1/3 cup unsulphured molasses
  9. Pinch of sugar
  10. 3 tablespoons whole-grain mustard
  11. 1/4 teaspoon cayenne pepper
  12. 2 teaspoons garam masala
  13. Salt and freshly ground black pepper
  14. Four 6-ounce skinless, boneless chicken breast halves
  1. In a skillet, heat 3 tablespoons of oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the garlic and ginger and cook until fragrant. Add the ketchup, vinegar, tamarind, molasses, sugar, mustard and cayenne and simmer over low heat, stirring, until reduced to 1 3/4 cups, 5 minutes. Stir in the garam masala and season with salt and black pepper.
  2. Light a grill. Rub the chicken with oil and season with salt. Grill over moderately high heat, turning once, until almost cooked, about 7 minutes. Brush with the sauce and grill over low heat, brushing and turning, until glazed, 4 minutes, then serve.
Tamarind puree is made from a sticky, sweet tropical fruit. It is available at Indian and Latin markets.

Suggested Pairing

Juicy, full-bodied rosé.