Recipe: Grilled chicken with Zukti tamarind sauce and orange glaze

This recipe from Apex Food Company features its award-winning Zukti sauce.

Posted 12:55 a.m. Oct 14, 2016 — Updated 12:55 a.m. Oct 14, 2016

Sarah Lindenfeld Hall

I featured Apex Food Company here earlier this week.

Two Apex moms launched the company, which is growing by leaps and bounds, earlier this year. This recipe for chicken wings features the company's Zukti sauce, which was recently named one of CSNews' best new products of the year.

Apex Food Company's products are available online and at Lowes Foods and Southern Seasons, among other locations.

Grilled Chicken with Zukti tamarind sauce and orange glaze

Serves 2-4 people

The chicken

⅓ cup olive oil

1/2 tsp kosher salt

1/2 tsp freshly ground pepper

8 boneless, skinless chicken thighs

The glaze

2 cans (14 oz.) low-sodium chicken broth

3/4 cup freshly squeezed orange juice

1/4 cup granulated sugar

3 tbsp unsalted butter

5 tbsp ZUKTI tamarind sauce

1 tbsp grated orange peel

1 tbsp peeled and finely grated fresh ginger

1.5 table spoon Sriracha sauce (or Tabasco), to taste

1/4 cup thinly sliced fresh basil

Salt and pepper to taste

The chicken: In a medium bowl, whisk together olive oil, salt, and pepper. Add chicken thighs to the marinade and mix until the chicken is coated. Cover and refrigerate for 1 hour.

The glaze: In a large saucepan, whisk together chicken broth, orange juice, sugar, butter, ZUKTI tamarind sauce, orange peel, and ginger. Bring the mixture to a boil over medium-high heat and cook, whisking frequently, until the mixture is reduced to 3/4 cup and the glaze coats the back of a metal spoon, 20 to 25 minutes. The glaze should remain at a vigorous boil for the entire time to ensure quick reduction.

Remove from the heat and add Sriracha sauce, basil as well as salt and pepper, to taste.

(The glaze can be made up to 2 days in advance; cover and keep store in the refrigerator. Gently reheat before using.)

Spray the grill with nonstick cooking spray. Heat grill to medium-high heat.

Pour 1/4 cup glaze into a small bowl. This will be used for basting. Reserve the rest of the glaze. Transfer the chicken to the grill and discard the marinade. Grill until the chicken is cooked through, about 4 minutes per side, basting with the glaze on both sides of the chicken.

Spoon the reserved glaze over the chicken. Serve with your favorite sides.

Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.

Suggest A Correction