Chipotle-&-Orange Grilled Chicken

25 mins Print

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

  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 & 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.


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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