1 ½ tsp finely chopped chipotle chilies in adobo sauce (see Note)
1 ½ tsp balsamic vinegar
1 tsp molasses
½ tsp Dijon mustard
2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
⅛ tsp salt
1. Preheat grill or broiler to high. Lightly oil the rack.
2. Whisk orange juice concentrate, chilies, 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 chilies 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.
Provided by: EatingWell
Per Single Serving / Serves 2 Total
- Calories 151 5%
- Calories from fat 27 21%
- Total Fat 3gm 10%
- Sodium 251mg
- Total Carbohydrates 7gm
- Protein 23gm
- Cholesterol 63mg 2%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.