Tamarind paste pairs well with fresh orange juice to give you a sweet and tangy marinade and glaze for grilled chicken. Easy Paleo, Whole 30, Real Food Recipe.
Combine marinade and chicken. Marinade 2-8 hours. Discard marinade.
Combine chic broth, orange juice, sugar, orange zest, butter, tamarind paste, pepper and ginger in a saucepan and place over medium-high heat. Reduce sauce to 3/4 cup over medium heat, about 30 minutes. Whisk often. The sauce will be thick enough to coat a spoon. Remove from heat adjust the seasoning with salt and black pepper.
Preheat an outdoor grill for medium-high heat. Put about 1/4 cup of glaze into a bowl to baste the chicken while grilling.
Place chicken breasts onto preheated grill. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. Transfer chicken to a serving plate and serve with remaining tamarind glaze .