Grilled Chicken With Tamarind-Orange Glaze - cooking recipe

Ingredients

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

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.