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Prep time: 10 mins
Servings: 4
INGREDIENTS
- 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
PREPARATION
- Preheat grill or broiler.
- Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
- 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 & NOTES
- Note: Chipotle chiles 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.
- Tip: 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.
© Meredith Corporation. All rights reserved. Used with permission.
Nutrition
- 150 calories / Per serving
- Carbs 7 g
- Fat 3 g
- Saturated Fat 1 g
- Protein 23 g
- Cholesterol 63 mg
- Fiber 0 g
- Sodium 227 mg
- Potassium 302 mg
- Added Sugar 2 g
- Monounsaturated Fat 1 g