Grilled Chicken with Chipotle-Orange Glaze

>> Martes, Marso 22, 2011

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.

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

Yield: 2 Servings
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.

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.

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