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Grilled Chicken with Tamarind Orange Glaze and Spicy Thai Linguine

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Serving Size: 
  • 1 lb. Pappardelle’s Spicy Thai Linguine
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup Bella Sol California Extra Virgin Olive Oil
  • 1/3 cup fresh basil, thinly sliced
  • 2 tablespoons chopped garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  • 2 (14 oz.) cans low-salt chicken broth
  • 1 cup orange juice
  • 1/2 cup sugar
  • 6 tablespoons unsalted butter
  • 4 teaspoons orange zest
  • 4 teaspoons fresh ginger, peeled and grated
  • 2 tablespoons tamarind paste, from Middle Eastern or Indian market

*Or use Pappardelle's (7 oz.) Thai Peanut Sauce and reduce chicken broth to 1 can and butter to 3 tablespoons

  1. Place chicken in a shallow bowl. Whisk olive oil, fresh basil, chopped garlic, salt and ground pepper in a mixing bowl; pour over chicken, turn to coat and marinate covered in refrigerator for 1 to 6 hours, turning often.
  2. Whisk chicken broth, orange juice, sugar, 3 tablespoons butter, orange zest, ginger and tamarind paste in a large saucepan. (-Or- *Use Pappardelle’s (7 oz.) Thai Peanut Sauce for “*” items and reduce chicken broth to 1 can.) Boil mixture over medium-high heat until reduced to 1 cup, stirring often, about 25 minutes. Whisk in 3 tablespoons butter. Season with salt and pepper.  
  3. Preheat barbeque on medium-high heat. Use 1/2 cup of glaze to baste chicken. Grill chicken until cooked through, basting with glaze, about 5 minutes per side.
  4. Meanwhile, cook pasta in 6-8 quarts of lightly salted boiling water until al dente (about 8-10 minutes). Drain pasta and keep covered on a warm serving platter.
  5. Arrange pasta on individual serving plates, place chicken on top and spoon on remaining 1/2 cup of glaze. Serve immediately.

From This Recipe

$12.00 | 8.45 oz. (250 ml)
$8.00 | 1 lb. package
$6.49 | 7 oz. container