Grilled Chicken With With Tamarind-Orange Glaze

Grilled Chicken With With Tamarind-Orange Glaze
Grilled Chicken With With Tamarind-Orange Glaze

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    boneless skinless chicken breast halves

  • 1/2

    cup olive oil

  • 1/3

    cup thinly-sliced fresh basil

  • 2

    tablespoons chopped garlic

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 2

    cans low-salt chicken broth - (14 oz ea)

  • 1

    cup orange juice

  • 1/2

    cup sugar

  • 6

    tablespoons unsalted butter

  • 2

    tablespoons tamarind paste see * Note

  • 4

    teaspoons grated orange peel

  • 4

    teaspoons grated peeled fresh ginger

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3/4

    cup raw long-grain white rice cooked

Directions

* Note: Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets. Place chicken in shallow bowl. Whisk next 5 ingredients in medium bowl. Pour over chicken; turn to coat. Cover; chill at least 1 hour and up to 6 hours, turning often. Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large saucepan. Boil mixture over medium-high heat until reduced to 3/4 cup and glaze coats back of spoon, stirring often, about 25 minutes. (Can be made 2 days ahead. Cool glaze, then cover and chill. Rewarm over medium heat, whisking occasionally.) Whisk in 3 tablespoons butter. Season glaze with salt and pepper. Prepare barbecue (medium-high heat). Reserve 1/4 cup glaze in bowl. Grill chicken until cooked through, basting with reserved glaze, about 5 minutes per side. Arrange chicken atop rice on platter. Spoon remaining glaze over chicken. This recipe yields 4 servings.

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