Grilled Chicken with Tamarind-Orange Glaze |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 |
| 2 14-ounce cans 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 | |
| 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. Whisk in 3 tablespoons butter. Season glaze with salt and pepper. |
| 3 | 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. |