Grilled Chicken With Red Grape-Tamarind Barbecue Sauce
New York City
Tamarind is a tropical fruit native to Africa and used in a number of global cuisines, including Indian and Filipino. This recipe from foodservice contractor Restaurant Associates calls for liquid tamarind, which is a convenient ingredient extracted from the pulp of the tamarind pod. It infuses the barbecue sauce with an intriguing sweet-sour flavor that complements the blend of grapes, tomatoes, ketchup, honey and spices and pairs well with chicken.
2 cups red seedless grapes
2 plum tomatoes
½ cup liquid tamarind
½ cup water
2 tbsp. ketchup
1 tbsp. honey
1 tsp. ground cumin
1 tsp. ground coriander
1 bunch (1½ lb.) red grapes on stem, for roasting
2 tbsp. olive oil
1 whole chicken, cut into 8 pieces
Salt and pepper, to taste
- For barbecue sauce: In medium saucepan over medium heat, combine grapes, tomatoes, tamarind, water, ketchup, honey, cumin and coriander; bring to a simmer. Cook 7 minutes or until sauce is thick enough to coat back of spoon.
- Cool sauce in refrigerator. When cool, puree in blender. Transfer to airtight container and store in refrigerator up to 2 weeks.
- For roasted grapes: Preheat oven to 425 F. Clip grape bunch into large clusters, about 16 grapes each. Brush grapes with olive oil and season with salt. Place on sheet pan and roast in preheated oven 10 to 15 minutes to desired doneness.
- For chicken: Preheat grill. Rub chicken with olive oil; sprinkle with salt and pepper. Grill chicken slowly over medium-low heat until internal temperature reaches 165 F.
- Place tamarind grape barbecue sauce in large bowl; toss cooked chicken in sauce to coat all sides. Return glazed chicken to grill and heat on both sides about 3 minutes until sauce caramelizes. Brush chicken again with remaining sauce. Garnish with roasted grapes.
Photo courtesy of California Table Grape Commission