Grilled Chicken With Tamarind-Orange Glaze
- Ready In:
- 50mins
- Ingredients:
- 14
- 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
- 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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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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