Grilled Chicken with Tamarind-Orange Glaze

Ingredients:

4 skinless boneless chicken breast halves
1/2 cup olive oil
1/3 cup thinly sliced fresh basil
2 Tbsp. chopped garlic
1/4 tsp. salt
1/4 tsp. ground black pepper
2 (14 oz.) cans low-salt chicken broth
1 cup orange juice
1/2 cup sugar
6 Tbsp. unsalted butter
2 Tbsp. tamarind paste*
4 tsp. grated orange peel
4 tsp. grated peeled fresh ginger
3/4 cup raw long-grain white rice, cooked

Instructions:

Place the chicken in shallow bowl. Whisk the next 5 ingredients in a medium bowl and pour over the chicken. Turn the chicken to coat, then cover and chill for at least 1 hour and up to 6 hours, turning often.

Whisk the broth, juice, sugar, 3 Tbsp. of butter, tamarind paste, peel and ginger in a large saucepan. Boil the mixture over medium-high heat until it has reduced to about 3/4 of a cup and the glaze coats the back of a spoon, stirring often, about 25 minutes. (The glaze can be made 2 days ahead of time. Cool the glaze, then cover and chill. Rewarm the glaze over medium heat, whisking occasionally, then whisk in 3 Tbsp. of butter. Season the glaze with salt and pepper.

Prepare the barbecue (medium-high heat).

Reserve 1/4 cup of the glaze in a bowl. Grill the chicken until cooked through, basting with the reserved glaze, about 5 minutes per side. Arrange the chicken atop a bed of rice on a platter and spoon the remaining glaze over the chicken.

* Tamarind paste is available at Middle Eastern, Indian, and some Asian markets.

Recipe from Bon Appetit Magazine, September 2002.