Grilled Chicken With With Tamarind-Orange Glaze

Recipe Ingredients

4		Boneless skinless chicken breast halves
1/2 cup	118ml	Olive oil
1/3 cup	78ml	Thinly-sliced fresh basil
2 tablespoons	30ml	Chopped garlic
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2		Low-salt chicken broth - (14 oz ea)
1 cup	237ml	Orange juice
1/2 cup	99g / 3.5oz	Sugar
6 tablespoons	90ml	Unsalted butter
2 tablespoons	30ml	Tamarind paste - see * Note
4 teaspoons	20ml	Grated orange peel
4 teaspoons	20ml	Grated peeled fresh ginger
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	120g / 4.2oz	Raw 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.

Source:
Bon Appetit, September 2002

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