grilled chicken with tamarind-orange glaze
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.
prep time
15 Min
cook time
10 Min
method
Grill
yield
4 serving(s)
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
- 28 ounces 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
How To Make grilled chicken with tamarind-orange glaze
-
Step 1Place 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.
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Step 2Whisk 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.)
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Step 3Whisk in 3 tablespoons butter. Season glaze with salt and pepper.
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Step 4Prepare barbecue (medium-high heat).
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Step 5Reserve 1/4 cup glaze in bowl.
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Step 6Grill 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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