For an easy side dish for this grilled BBQ chicken recipe, brush a little of the sauce on halved baby bok choy and grill them next to the chicken over direct heat 2 to 3 minutes.

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

total:
100 mins
hands-on:
25 mins
Servings:
6
Advertisement

Tamarind BBQ Chicken

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill for indirect heat. (See "How to Set Up Your Grill.") For sauce: In a medium saucepan heat canola oil over medium. Add onion and garlic; cook 3 to 4 minutes or until tender, stirring occasionally. Add crushed red pepper; cook and stir 1 minute. Stir in 1 cup water, the rice vinegar, brown sugar, tomato paste, tamarind paste, soy sauce, and 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes or until thickened and reduced to about 1 3/4 cups, stirring occasionally. Let mixture cool slightly. Set aside half of the sauce for serving and for a dipping sauce.

    Advertisement
  • Season chicken pieces with an additional 1 teaspoon kosher salt and 1/2 teaspoon cracked black pepper. If using a charcoal grill, place chicken bone side up over drip pan. Grill, covered, over medium 30 minutes.

  • Brush chicken with some of remaining sauce. Turn chicken and brush again with sauce. Grill 20 to 30 minutes more or until done (170°F for breasts; 175°F for thighs and drumsticks), brushing occasionally with remaining sauce.

  • Top chicken with chopped cilantro and macadamia nuts. Serve with reserved sauce, and, if desired, Coconut Rice and/or orange wedges. Serves 6.

Nutrition Facts (Tamarind BBQ Chicken)

463 calories; total fat 23g; saturated fat 5g; polyunsaturated fat 6g; monounsaturated fat 10g; cholesterol 104mg; sodium 768mg; potassium 575mg; carbohydrates 27g; fiber 2g; sugar 22g; protein 36g; trans fatty acid 0g; vitamin a 427IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 10mg; vitamin b6 0mg; folate 13mcg; vitamin b12 0mcg; calcium 55mg; iron 3mg.

Coconut Rice with Grilled Coconut

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place rice in a sieve. Rinse with cold running water until water runs clear. Place rice in a medium saucepan. Add cold water to cover. Let stand 30 minutes.

    Advertisement
  • Meanwhile, prepare grill for direct heat. (See "How to Set Up Your Grill.") Place coconut on a 12x9-inch piece of double-thickness foil. Bring up long sides and seal with a double fold. Fold in ends to enclose. Grill foil packet and green onions, covered, directly over medium heat. Grill foil packet 5 minutes, turning once. Grill onions 4 to 5 minutes or until tender and charred, turning once. Let cool slightly; carefully open foil packet to cool completely. Chop green onions.

  • Drain rice. Return to saucepan. Stir in coconut milk,1/2 cup water, and 1/2 teaspoon kosher salt. Bring to boiling; reduce heat to medium. Cook, covered, 10 minutes. Reduce heat to low. Cook 5 minutes more or until tender and liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Fluff rice with fork. Stir in onions and half of the coconut. Top with remaining coconut. Serves 6.

Tips

If you can't find unsweetened coconut, use sweetened flaked coconut.

Nutrition Facts (Coconut Rice with Grilled Coconut)

250 calories; total fat 14g; saturated fat 13g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 230mg; potassium 28mg; carbohydrates 27g; fiber 1g; sugar 1g; protein 3g; trans fatty acid 0g; vitamin a 100IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 6mcg; vitamin b12 0mcg; calcium 8mg; iron 1mg.
Advertisement

Reviews