Chipotle-&-Orange Grilled Chicken

http://www.eatingwell.com/recipes/chipotle_orange_grilled_chicken.html

From EatingWell:  May/June 1994, EatingWell Serves Two

Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.

4 servings | Active Time: 10 minutes | Total Time: 25 minutes

Ingredients

• 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

Preparation

1. Preheat grill or broiler.
2. Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
3. 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.

Nutrition

Per serving : 149 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 63 mg Cholesterol; 7 g Carbohydrates; 23 g Protein; 0 g Fiber; 154 mg Sodium; 300 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 3 1/2 very lean meat

Tips & Notes

• 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.