Grilled Chicken with with Tamarind-Orange Glaze
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1/4 teaspoon ground black pepper
- 1 cup orange juice
- 1/2 cup sugar
- 6 tablespoons unsalted butter
- 2 tablespoons chopped garlic
- 4 teaspoons grated orange peel
- 4 skinless boneless chicken breast halves
- 2 14-ounce cans low-salt chicken broth
- Carbohydrate 47 g(16%)
- Cholesterol 109 mg(36%)
- Fat 48 g(74%)
- Fiber 1 g(3%)
- Protein 25 g(51%)
- Saturated Fat 16 g(78%)
- Sodium 250 mg(10%)
- Calories 710
Preparation 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. 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.) Whisk in 3 tablespoons butter. Season glaze with salt and pepper. 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. Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.
Preparation 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. 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.) Whisk in 3 tablespoons butter. Season glaze with salt and pepper. 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. Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.
