Recipe for Grilled Chicken with with Tamarind-Orange Glaze 
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Yield:
4
Ingredients:
Amount Ingredient
4 x boneless skinless chicken breast halves
1/2 cup olive oil
1/3 cup thinly-sliced fresh basil
2 tbl chopped garlic
1/4 tsp salt
1/4 tsp freshly-ground black pepper
2 can low-salt chicken broth - (14 oz ea)
1 cup orange juice
1/2 cup sugar
6 tbl unsalted butter
2 tbl tamarind paste see * Note
4 tsp grated orange peel
4 tsp grated peeled fresh ginger
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: * Note: Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.

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.

This recipe yields 4 servings.

Comments: Tamarind paste, from a pod with a sweet-tangy pulp, is common in Hawaiian cooking.

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