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Recipes

Grilled Chicken with Tamarind-Orange Glaze

By Barrington Brewery Great Barrington MA

Recipe information

  • Yield

    4 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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. DO AHEAD 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.

    Step 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.

Explore Bon AppétitAsianChicken BreastChickenPoultryTamarindOrangeCitrusFruitRiceRice & GrainsEasyMainGrillingDinner