Fire-Roasted Chicken With Tamarind-Molasses Glaze

Recipe Ingredients

4		Bone-in chicken breasts
4		Chicken thighs
		Vegetable oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tamarind Molasses Sauce
2 tablespoons	30ml	Unsalted butter
1/2 cup	31g / 1.1oz	Finely-diced onion
2		Garlic cloves - finely diced
6		Plum tomatoes - coarsely chopped
1/4 cup	59ml	Ketchup
1/4 cup	59ml	Water
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Dark brown sugar
3 tablespoons	45ml	Molasses
2 tablespoons	30ml	Tamarind concentrate
1 teaspoon	5ml	Cayenne
1 tablespoon	15ml	Ancho chile powder
1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Worcestershire sauce

Recipe Instructions

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.

Preheat grill.

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.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A24) - from the TV - FOOD NETWORK

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