Here is another winner from Bobby Flay’s Mesa Grill. My family loves the sweet tart flavor of Tamarind which is widely available in Asian or online at www.mexgrocer.com. Please do usefreshly ground cracked black pepper as its bite pierces the sweetness of the glaze
3 tablespoons canola oil
1 small red onion
2 tablespoons coarsely chopped fresh ginger
1 quart orange juice(not from concentrate)
3 tablespoons tamarind paste
1 tablespoon honey
Kosher salt
1 teaspoon cracked black pepper
4 (8 oz) bone-in,skin on chicken breast halves
Freshly ground black pepper
Heat 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and ginger and cook until onion is soft 3-4 minutes. Add orange juice and cook. Stirring occassionally,until reduced to 1 cup,20-25 minutes.
Whisk in Tamarind paste,honey and 1 teaspoon salt and cook until the tamarind paste has dissolved 3 to 4 minutes. Strain into a bowl and stir in the coarsley ground pepper. Let cool to room temperature.This can be made up to 1 day ahead refridgerated.
Preheat oven to 425 degrees
Divide the glaze between 2 small bowls one to be used for brushing the chicken as it cooks ,the other reserved for serving.Heat the remaining oil in a large oven proof saute pan over high heat. Season the chicken on both sides with salt and pepper. Place in the pan skin side down and cook until golden brown 3 to 4 minutes.
Turn over the chicken and brush with some of the glaze. Carefull drain off the excess oil,transfer the pan to the oven and bake,brushing with some of the glaze every few minutes,until the chicken is just cooked through,8 to 10 minutes. remove from the oven ,drizzle with the remaining glaze,and let rest for 5 minutes.
Filed under: Chicken Tagged: | bobby flay, Mesa Grill, Tamarind-cracked black pepper glaze, Tex Mex chicken
