Tamarind Glaze Marinade

Tamarind Glaze Marinade

Tangy tamarind simmers with brown sugar and spices into a sticky, deep-flavored glaze.

Total 25 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This marinade balances sour tamarind pulp with brown sugar, garlic, and warm spices for a glossy glaze that works on chicken, pork, or shrimp. Simmering concentrates the flavors into a thick, spoonable consistency perfect for brushing on grilled or roasted meats. Use it as a marinade first, then reduce the leftover liquid into a finishing glaze.

Ingredients

  • 1/2 cup tamarind concentrate
  • 1/2 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup water
  • 1/2 teaspoon salt

Method

  1. In a small saucepan, whisk together the tamarind concentrate, brown sugar, soy sauce, garlic, ginger, oil, cumin, cinnamon, cayenne, water, and salt.

  2. Set the saucepan over medium heat and bring the mixture to a simmer, whisking occasionally.

  3. Reduce heat to low and simmer, stirring occasionally, until thickened to a glaze consistency that coats the back of a spoon.

  4. Remove from heat and let cool to room temperature before using as a marinade or glaze.

  5. Reserve half the mixture for glazing; use the remainder to marinate meat or seafood for 30 minutes to 4 hours in the refrigerator, discarding marinade after use.

Rate this recipe

★ 4.0 (1)

Tamarind Glaze Marinade

This marinade balances sour tamarind pulp with brown sugar, garlic, and warm spices for a glossy glaze that works on chicken, pork, or shrimp. Simmering concentrates the flavors into a thick, spoonable consistency perfect for brushing on grilled or roasted meats. Use it as a marinade first, then reduce the leftover liquid into a finishing glaze.

25 min 16 oz 65 cal

Ingredients

  • 1/2 cup tamarind concentrate
  • 1/2 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup water
  • 1/2 teaspoon salt

Method

  1. 1

    In a small saucepan, whisk together the tamarind concentrate, brown sugar, soy sauce, garlic, ginger, oil, cumin, cinnamon, cayenne, water, and salt.

  2. 2

    Set the saucepan over medium heat and bring the mixture to a simmer, whisking occasionally.

  3. 3

    Reduce heat to low and simmer, stirring occasionally, until thickened to a glaze consistency that coats the back of a spoon.

  4. 4

    Remove from heat and let cool to room temperature before using as a marinade or glaze.

  5. 5

    Reserve half the mixture for glazing; use the remainder to marinate meat or seafood for 30 minutes to 4 hours in the refrigerator, discarding marinade after use.