Best Grilled Chicken With With Tamarind Orange Glaze Recipes

Grilled Chicken with Tamarind-Orange Glaze image

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 25m

Number Of Ingredients 14

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 salt
1/4 tsp ground black pepper
28 oz low-salt chicken broth
1 c orange juice
1/2 c sugar
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

Steps:

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.

Grilled Chicken With Tamarind-Orange Glaze image

Provided by lazyme

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless 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 sodium 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

Steps:

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.

Nutrition Facts : Calories 828.9, Fat 49, SaturatedFat 15.8, Cholesterol 121.3, Sodium 349.5, Carbohydrate 66.3, Fiber 1.2, Sugar 32.7, Protein 32.7

Grilled Chicken with with Tamarind-Orange Glaze image

Yield Makes 4 servings

Number Of Ingredients 14

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

Steps:

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.