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.
orange juice concentrate, thawed
finely chopped chipotle chiles in adobo sauce, (see Note)
boneless, skinless chicken breasts, trimmed of fat (8 ounces)
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 to 5 minutes more.
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.
Calories 152, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 63 mg, Sodium 251 mg, Carbohydrate 7 g, Protein 23 g, Potassium 302 mg. Daily Values: Vitamin C 20%. Exchanges: Other Carbohydrate 0.5,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet