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Grilled Chicken With With Tamarind-Orange Glaze

Tamarind paste, from a pod with a sweet-tangy pulp, is common in Hawaiian cooking.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Boneless skinless chicken breast halves
1/2 cup 118mlOlive oil
1/3 cup 78mlThinly-sliced fresh basil
2 tablespoons 30mlChopped garlic
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
2   Low-salt chicken broth - (14 oz ea)
1 cup 237mlOrange juice
1/2 cup 99g / 3.5ozSugar
6 tablespoons 90mlUnsalted butter
2 tablespoons 30mlTamarind paste - see * Note
4 teaspoons 20mlGrated orange peel
4 teaspoons 20mlGrated peeled fresh ginger
  Salt - to taste
  Freshly-ground black pepper - to taste
3/4 cup 120g / 4.2ozRaw long-grain white rice - cooked

Recipe Instructions

* Note: Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.

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.

This recipe yields 4 servings.

Bon Appetit, September 2002


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