Grilled Chicken with Tamarind-Orange Glaze

Vicki Butts (lazyme)


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 vote

15 Min
10 Min


  • 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.

Printable Recipe Card

About Grilled Chicken with Tamarind-Orange Glaze

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian

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