Grilled Chicken with Chipotle-Orange Glaze
Contributed by: EatingWell.com
Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Serve with quinoa & black beans and fruit sorbet for dessert.
Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.
Prep: 10 min
Total: 20 min
Yield: 2 servings
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Ingredients:
-
1 tablespoon orange juice concentrate, thawed
1 1/2 teaspoons finely chopped chipotle chiles in adobo sauce (see Note)
1 1/2 balsamic vinegar
1 teaspoon molasses
1/2 teaspoon Dijon mustard
2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
1/8 teaspoon salt
Preparation:
- Preheat grill or broiler to high. Lightly oil the rack.
- Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
- 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, 2-5 minutes more.
Tips:
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.
Per serving: 151 calories; 3 g fat (1 g saturated fat, 1 g mono unsaturated fat); 63 mg cholesterol; 7 g carbohydrates; 23 g protein; 0 g fiber; 251 mg sodium; 300 mg potassium; 2 g added sugar
Nutrition Bonus: Selenium (30% daily value), Vitamin C (20% dv).
12 Carbohydrate Servings
Exchanges: 1/2 other carbohydrate, 3 very lean meat
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Cherries and cherry preserves mix with smoky chipotle chilies to lend this grilled chicken an irresistible flavor.
