Indian Barbecue Chicken

By BobD

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

Ingredients

• Vegetable oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 3 tablespoons fresh ginger, minced
• 1 cup ketchup
• 1/3 cup distilled white vinegar
• 1/3 cup tamarind puree (see Note)
• 1/3 cup unsulphured molasses
• Pinch of sugar
• 3 tablespoons whole-grain mustard
• 1/4 teaspoon cayenne pepper
• 2 teaspoons garam masala
• Salt and freshly ground black pepper
• Four 6-ounce skinless, boneless chicken breast halves

Details

Servings 4
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 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.

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.