Real Recipes From Real Home Cooks ®

grilled chicken with tamarind-orange glaze

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Grill

Ingredients For grilled chicken with tamarind-orange glaze

  • 4
    skinless boneless chicken breast halves
  • 1/2 c
    olive oil
  • 1/3 c
    thinly sliced fresh basil
  • 2 Tbsp
    chopped garlic
  • 1/4 tsp
  • 1/4 tsp
    ground black pepper
  • 28 oz
    low-salt chicken broth
  • 1 c
    orange juice
  • 1/2 c
  • 6 Tbsp
    unsalted butter
  • 2 Tbsp
    tamarind paste
  • 4 tsp
    grated orange peel
  • 4 tsp
    grated peeled fresh ginger
  • 3/4 c
    raw long-grain white rice, cooked

How To Make grilled chicken with tamarind-orange glaze

  • 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.)
  • 3
    Whisk in 3 tablespoons butter. Season glaze with salt and pepper.
  • 4
    Prepare barbecue (medium-high heat).
  • 5
    Reserve 1/4 cup glaze in bowl.
  • 6
    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.

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