Grilled Chicken with Chipotle-Orange Glaze

By kimvess

Ingredients

• 1 tablespoon orange juice concentrate, thawed
• 1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)
• 1 1/2 teaspoons balsamic vinegar
• 1 teaspoon molasses
• 1/2 teaspoon Dijon mustard
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 1/8 teaspoon salt

Details

Servings 1
Adapted from recipe.com

Preparation

Step 1

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.