Chipotle-&-Orange Grilled Chicken
Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.
Ingredients - 4 Servings
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
Active | Ready In
- 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.
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.
Per serving: 148 calories; 3 g fat(1 g sat); 0 g fiber; 6 g carbohydrates; 23 g protein; 9 mcg folate;63 mg cholesterol; 6 g sugars; 2 g added sugars; 37 IU vitamin A; 12 mg vitamin C; 22 mg calcium; 1 mg iron; 227 mg sodium; 294 mg potassium
Nutrition Bonus: Vitamin C (20% daily value)
Carbohydrate Servings: ½
Exchanges: ½ other carbohydrate, 4 lean meat