Indian Barbecue Chicken

Rating: 4 stars
1515 Ratings
  • 5 star values: 0
  • 4 star values: 1515
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By Marcie Turney
September 2011

Gallery

Credit: © John Kernick

Recipe Summary

total:
35 mins
Yield:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Notes

Tamarind puree is made from a sticky, sweet tropical fruit. It is available at Indian and Latin markets.

Suggested Pairing

Juicy, full-bodied rosé.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 07/27/2021