GRILLED CHICKEN WITH WITH TAMARIND-ORANGE GLAZE

Grilled Chicken with with Tamarind-Orange Glaze image

Yield Makes 4 servings

Number Of Ingredients 14

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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.