Donna's Grilled Chicken Breasts with Pineapple Marmalade-Tamarind Glaze

Hello Everyone, this is a very quick dinner if you can marinate the chicken in advance, and it is just delicious!  It is a very simple yet hearty meal for a weeknight after a busy day.  The addition of the tamarind to the pineapple marmalade transforms the glaze into a sweet and sour melange of flavor.  By scooping the chicken onto hot rice or salad, you have a complete meal in no time!  I hope you enjoy this dish as much as we did.  Best, Donna:

Donna's Grilled Chicken Breasts with Pineapple Marmalade-Tamarind Glaze

Ingredients:

1 pound chicken breasts, boned and skinned

1 cup Italian salad dressing

Salt and pepper to taste

½ cup Donna's Pineapple, Meyer Lemon & Ginger Marmalade (see 29 November 2015 blog post for recipe)

1 Tablespoon tamarind concentrate

Lime wedges

Method:

About 4 to 6 hours before grill time, place chicken in marinating container with dressing, covering all of the chicken.  When ready to grill, drain chicken well and season on all sides.  Preheat grill to 400 degrees F.  Grill chicken on both sides until cooked through (about 165 degrees F), about 8 – 10 minutes per side depending upon thickness of breasts.  About 5 minutes before cooking time is through, top chicken with glaze.  Remove meat from grill and allow to rest for 5 minutes before slicing into pieces.  Serve immediately over rice or salad with lime wedges, if desired.

Serves 2.

Copyright 2015.