Grilled Chicken With With Tamarind-Orange Glaze

By á-174942

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

Details

Servings 4

Preparation

Step 1

* 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.