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

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 149 calories; 3 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 7 g carbohydrate; 23 g protein; 0 g fiber; 154 mg sodium; 300 mg potassium.
Nutrition bonus: Selenium (30% daily value), Vitamin C (20% dv).
1/2 Carbohydrate Serving
Exchanges: 3 1/2 very lean meat

TIP: 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.

This is one of my favorites and it introduced me to chipotle peppers, which are hard to find in my area. My son loved it too.

Debbie, Springfield Gardens, NY