Chipotle-&-Orange Grilled Chicken
Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.
Ingredients
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2 tablespoons orange-juice concentrate, thawed
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1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note)
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1 tablespoon balsamic vinegar
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2 teaspoons unsulfured molasses
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1 teaspoon Dijon mustard
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1 pound boneless, skinless chicken breasts, trimmed
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Salt to taste
Directions
1.
Preheat grill or broiler.
2.
Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
3.
Lightly oil the grill or broiler rack (see Tip). Season 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.
Tips:
Note: Chipotle chiles in adobo sauce are smoked jalapenos 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.
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.
Nutrition information
Calories 149, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 63 mg, Sodium 154 mg, Carbohydrate 7 g, Protein 23 g, Potassium 300 mg. Daily Values: Vitamin C 20%. Exchanges: Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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