Grilled Chicken With Tamarind-Orange Glaze

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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