Grilled Chicken With Tamarind-Orange Glaze |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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.
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