Grilled Chicken with with Tamarind-Orange Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tamarind paste, from a pod with a sweet-tangy pulp, is common in Hawaiian cooking. Ingredients:
4 skinless boneless 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-salt 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. 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.
2. 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.
3. 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.
4. * Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.
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