Grilled Chicken With Tamarind-Orange Glaze

Tamarind paste, from a pod with a sweet-tangy pulp, is common in Hawaiian cooking. This recipe is from Huggo's in Kailua-Kona, Big Island, HI.

• Ready In: 50 mins
• Serves: 4

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 ground black pepper
• 2 (14 ounce) cans low sodium chicken broth
• 1  cup  orange juice
• 1⁄2 cup sugar
• 6  tablespoons unsalted butter
• 2  tablespoons tamarind paste
• 4  teaspoons  grated  orange peel
• 4  teaspoons  grated peeled fresh ginger
• 3⁄4 cup  raw long-grain white rice, cooked

Directions

1. Place chicken in shallow bowl.
2. Whisk next 5 ingredients in medium bowl.
3. Pour over chicken; turn to coat.
4. Cover; chill at least 1 hour and up to 6 hours, turning often.
5. Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large saucepan.
6. 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.)
7. Whisk in 3 tablespoons butter.
8. Season glaze with salt and pepper.
9. Prepare barbecue (medium-high heat).
10. Reserve 1/4 cup glaze in bowl.
11. Grill chicken until cooked through, basting with reserved glaze, about 5 minutes per side.
12. Arrange chicken atop rice on platter.
13. Spoon remaining glaze over chicken.