Chipotle & Orange Grilled Chicken
- Active Time 10m
- Total Time 25m
Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.
- 2 tablespoons orange-juice concentrate, thawed
- 1 tablespoon finely chopped chipotle peppers in adobo sauce (see Note)
- 1 tablespoon balsamic vinegar
- 2 teaspoons unsulfured molasses
- 1 teaspoon Dijon mustard
- 1 pound boneless, skinless chicken breasts, trimmed
- Salt, to taste
- To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
- Note: Chipotle chilis in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
Preheat the grill or broiler.
Whisk together the orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
Lightly oil the grill or broiler rack (see Tip). Season the chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
149 calories; 3g total fat; 1g total saturated fat; 63mg cholesterol; 154mg sodium; 7g carbohydrates; 0g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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