Tamarind Chicken
Spice up your grilled chicken with the flavors of Mexico. Smoky-spicy chipotle peppers are tamed by tangy-sweet tamarind nectar, savory garlic and cumin for a quick barbecue-style sauce. Simply brush on chicken as it cooks on the grill and get ready for real good flavor.
Total Time
40m
Prep Time:10m
Yields:4 Servings
Ingredients
2 tsp.
GOYA® Extra Virgin Olive Oil, divided
1
<p><span>medium red onion, finely chopped (about ¾ cup)</span></p>
1 tsp.
1
chipotle pepper, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
1 tsp.
½ tsp.
<p><span>ground cumin</span></p>
1 can
(9.6 oz.)
2
<p><span> boneless, skinless chicken breast halves, cut into ¾” cubes</span></p>
2
<p><span>scallions, thinly sliced</span></p>
Directions
Step 1
<p>Heat 1 tsp. oil in medium skillet over medium-high heat. Add onions, garlic, chipotle pepper, ½ tsp. Adobo and cumin; cook, stirring occasionally with wooden spoon, until onions are soft and translucent, about 7 minutes. Pour tamarind nectar into skillet; bring to boil. Lower heat to medium low; simmer, stirring occasionally, until nectar mixture begins to thicken slightly, about 5 minutes. Carefully blend tamarind mixture in blender until smooth, about 30 seconds. Transfer sauce to medium bowl; set aside until cool.</p>
Step 2
<p>Heat grill or grill pan to medium-high heat. Thread chicken onto 4 pre-soaked wooden skewers. Drizzle remaining olive oil over chicken; rub to spread evenly. Season chicken with remaining Adobo. Add skewers to hot, greased grill grates. Cook, turning occasionally, until golden brown on all sides, about 6 minutes. Continue cooking, brushing chicken with reserved tamarind sauce and turning occasionally, until chicken is cooked through, about 10 minutes more.</p>
Step 3
<p>To serve, transfer chicken skewers to platter; sprinkle with sliced scallions.</p>
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Tamarind Chicken
Prep Time: 10m
Total time: 40m
Yields: 4 Servings
<p>Spice up your grilled chicken with the flavors of Mexico. Smoky-spicy chipotle peppers are tamed by tangy-sweet tamarind nectar, savory garlic and cumin for a quick barbecue-style sauce. Simply brush on chicken as it cooks on the grill and get ready for real good flavor.</p>
Ingredients
2 tsp.
GOYA® Extra Virgin Olive Oil, divided
1
<p><span>medium red onion, finely chopped (about ¾ cup)</span></p>
1 tsp.
1
chipotle pepper, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
1 tsp.
½ tsp.
<p><span>ground cumin</span></p>
1 can (9.6 oz.)
2
<p><span> boneless, skinless chicken breast halves, cut into ¾” cubes</span></p>
2
<p><span>scallions, thinly sliced</span></p>
Directions
Step 1
<p>Heat 1 tsp. oil in medium skillet over medium-high heat. Add onions, garlic, chipotle pepper, ½ tsp. Adobo and cumin; cook, stirring occasionally with wooden spoon, until onions are soft and translucent, about 7 minutes. Pour tamarind nectar into skillet; bring to boil. Lower heat to medium low; simmer, stirring occasionally, until nectar mixture begins to thicken slightly, about 5 minutes. Carefully blend tamarind mixture in blender until smooth, about 30 seconds. Transfer sauce to medium bowl; set aside until cool.</p>
Step 2
<p>Heat grill or grill pan to medium-high heat. Thread chicken onto 4 pre-soaked wooden skewers. Drizzle remaining olive oil over chicken; rub to spread evenly. Season chicken with remaining Adobo. Add skewers to hot, greased grill grates. Cook, turning occasionally, until golden brown on all sides, about 6 minutes. Continue cooking, brushing chicken with reserved tamarind sauce and turning occasionally, until chicken is cooked through, about 10 minutes more.</p>
Step 3
<p>To serve, transfer chicken skewers to platter; sprinkle with sliced scallions.</p>
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