Grilled Chicken with Chipotle-Orange Glaze

Grilled Chicken with Chipotle-Orange Glaze

9 Reviews
From: EatingWell Magazine, May/June 1994

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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon orange juice concentrate, thawed
  • 1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)
  • 1½ teaspoons balsamic vinegar
  • 1 teaspoon molasses
  • ½ teaspoon Dijon mustard
  • 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
  • ⅛ teaspoon salt


  • Active

  • Ready In

  1. Preheat grill or broiler to high. Lightly oil the rack.
  2. Whisk orange juice concentrate, chiles, 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 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.

Nutrition information

  • Per serving: 151 calories; 3 g fat(1 g sat); 0 g fiber; 7 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; 21 mg calcium; 1 mg iron; 250 mg sodium; 309 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: ½

Reviews 9

May 25, 2017
profile image
By: Sammy Shields
Absolutely delicious. I adjusted the recipe a little, some more orange juice and I used 1/2 tbsp of the chipotle, but it was just the right amount of spice (the after flavour) and tangy sweetness from the other ingredients. I placed the chicken breast on top of a bed of creamy mashed potato that I cooked with rosemary sprinkled in it. I pan cooked the chicken breast and all up the meal took me about 45 minutes to cook and will most definitely be cooking it again. For two medium sized chicken breasts following the recipe exactly (except for the extra OJ) it was Eno ugh sauce as I marinated it for 10 minutes while starting the mash, then throughout cooking I thought poured the left over sauce. Pros: delicious, not too spicy, super easy to cook and only cost me $20 (Australian) to buy all ingredient. Cons: could be too spicy for some, always add less spice to start with, spice can always be added.
March 21, 2013
profile image
By: EatingWell User
Full of flavor! First of all, let me start by addressing what others have complained about - the spice. With any recipe, you can adjust it so that it works for YOU. If you don't like spicy, put less chiles or none at all! The Adobo sauce itself will do the trick. While I was cooking, I used the exact amount of chiles called for, but I included an extra tbsp of orange concentrate. My Mom preferred the orange concentrate being the dominate flavor, and to be honest, so did I. You do, however, need to double (maybe even triple) the glaze ingredients. I made three chicken breasts (that were smaller than average, as I cut out all the fat and veins) and just barely had enough after using it sparingly. Also, the total cook time for mine was a bit longer than what was mentioned here. Each grill/broiler is different. Just make sure your chicken is at least 160 temp. I go to 165. This was a delicious dish. I paired it with Quinoa mixed with black beans and chopped onions/peppers. Pros: Easy, flavorful, adjustable Cons: You need to double maybe even triple glaze ingredients
June 23, 2012
profile image
By: EatingWell User
Perfect Anyone who thinks this is spicy must have used the whole can of chiles rather than just 1.5 teaspoons. I will definitely use more next time. It was very flavorful and perfectly crunchy on the outside, moist and delicious on the inside. We loved it but were disappointed that it wasn't spicy at all, despite these reviews. I would say do not sub anything, because maybe the oj or vinegar cuts the spiciness. Pros: flavorful, crunchy, nice color Cons: not spicy
May 01, 2012
profile image
By: EatingWell User
Quick and Easy This recipe was easy to prepare and cook. We couldn't find chiles in adobo, so we substituted roasted red bell peppers and added some adobo seasoning. It came out delicious! Happy cooking! :) Pros: easy, quick, flavorful
March 24, 2012
profile image
By: shawneegirl
WAY too hot! I made this tonight for my husband and I for dinner. I can't handle hot food, so I made two separate sauces. In mine, I only used 1 tsp. of the Chipotle-Adobo SAUCE ONLY and did not use any actual chilies. For my husband - who LOVES spicy food; the hotter the better - I followed the recipe exactly. My chicken was good; would be better if I marinated the chicken in the sauce overnight. My husband's chicken lit his mouth on fire...I mean, ON FIYAH!! He could not get through the second half of the breast! He now has the worst acid reflux and abdominal pain (this is a first for him...has never happened before nor does he have any GI problems)...which is very bizarre considering he frequently eats extremely hot & spicy food from different ethnic cuisines. Mexican is his favorite, too. Next time I'll cut WAY back on the Chipotle and marinate the breasts overnight. Also, I did not use the orange juice concentrate; I didn't have it on hand, so I used freshly squeezed orange juice. Next time I'll also use concentrate. This recipe has great potential. Pros: Healthy, low cal, easy to prepare. Cons: Lights your mouth on FIYAH!!
February 08, 2012
profile image
By: EatingWell User
Very flavorful I doubled the ingredients in this recipe hoping to make 4 breasts, but once completed it was still only enough to make 2 chicken breasts. Overall, the recipe was very very good it was interesting combining all these very strong flavored ingredients and the outcome was just wonderful. I wonder if it might be good to marinate the meat for about 10-15 minutes prior to cooking
January 27, 2011
profile image
By: philcoolguy
Very good! I love this recipe, considering that I'm a big fan of spicy foods and chipotle is one of my favorite flavors on the planet. I found the sauce to be perfect for my taste, which means it's probably a bit too hot for most people. If you don't like too much heat, I'd dilute the sauce a little like one previous reviewer did. Makes an amazing meal with seasoned steamed veggies and a small baked sweet potato. Pros: Chipotle, spicy, moist chicken Cons: May be a little hot for some.
December 15, 2010
profile image
By: neurochick
Hot was the only "flavor" I'm rather sensitive to hot foods, but even my spicy-loving fiance thought the glaze prepared as instructed was overly and exclusively hot. I added 1/4 c. OJ (not concentrate), 1 tsp lime juice, and 1 tsp chopped cilantro to bring out more flavor. We were both quite happy with the flavor and heat after these adjustments. Pros: easy, materials on hand, moist chicken Cons: too hot, other flavors did not come though
May 13, 2010
profile image
By: EatingWell User
very good! add a little more Chipotle Chiles if you like a little kick to it!
More Reviews