After a wet and almost barbecue-less summer in 2010-11, the gorgeous spring weather in Canberra inspired me to get the Webber out. Since the citrus season is in full swing, this Mexican recipe adaptation makes use of oranges and tamarind to produce a scrumptious caramelised roast pork.
I served this with a potato salad with blanched green beans, charred corn and capsicums, garlic, lemon juice and scallion oil.
Chicken with tamarind orange glaze
Adapted from Mexconnect
Zest from two oranges
1/2 cup orange juice, freshly squeezed
Salt and pepper
For the glaze:
3 cups chicken stock
1 cup orange juice
1/2 cup light brown sugar
3 tablespoons light vegetable oil
2 tablespoons tamarind paste
1 tablespoon orange zest
Zest 2 oranges and juice them, this should provide 1/2 a cup of juice. Butterfly the chicken and rub with zest, pour the orange juice over and leave to marinate for 2-3 hours.
Combine all glaze ingredients in a saucepan, bring to a boil then lower heat and cook until the glaze reduced to 3/4 cup and is quite sticky. This reduction takes a while, so get it started right after setting up the chicken marinade.
Grill he chicken in the Webber with all vents open; glaze the skin after 45 minutes.