Grilled Chicken with Chipotle-Orange Glaze
Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert.
Ingredients
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1 tablespoon orange juice concentrate, thawed
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1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)
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1 1/2 teaspoons balsamic vinegar
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1 teaspoon molasses
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1/2 teaspoon Dijon mustard
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2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
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1/8 teaspoon salt
Directions
1.
Preheat grill or broiler to high. Lightly oil the rack.
2.
Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
3.
Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.
Tip:
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.
Nutrition information
Calories 152, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 63 mg, Sodium 251 mg, Carbohydrate 7 g, Protein 23 g, Potassium 302 mg. Daily Values: Vitamin C 20%. Exchanges: Other Carbohydrate 0.5,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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