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Active Time: 10 Minutes
Total Time: 20 Minutes
Yield: 2 servings
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| 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. |
RECIPE INGREDIENTS
| 1 tablespoon orange juice concentrate, thawed |
| 1 1/2 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 |
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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DIRECTIONS
Preheat grill or broiler to high. Lightly oil the rack.
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Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
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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.
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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: 2 servings
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