grilled chicken with tamarind-orange glaze
(1 rating)
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
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4skinless boneless chicken breast halves
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1/2 colive oil
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1/3 cthinly sliced fresh basil
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2 Tbspchopped garlic
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1/4 tspsalt
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1/4 tspground black pepper
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28 ozlow-salt chicken broth
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1 corange juice
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1/2 csugar
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6 Tbspunsalted butter
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2 Tbsptamarind paste
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4 tspgrated orange peel
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4 tspgrated peeled fresh ginger
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3/4 craw long-grain white rice, cooked
How To Make grilled chicken with tamarind-orange glaze
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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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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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3Whisk in 3 tablespoons butter. Season glaze with salt and pepper.
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4Prepare barbecue (medium-high heat).
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5Reserve 1/4 cup glaze in bowl.
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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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