Chipotle-&-Orange Grilled Chicken

From EatingWell: May/June 1994, EatingWell Serves Two — Subscribe Now!

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

Chipotle-&-Orange Grilled Chicken Recipe

4 servings

Active Time: 10 minutes

Total Time: 25 minutes

Nutrition Profile

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

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

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.

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.

Nutrition Bonus: Selenium (30% daily value), Vitamin C (20% dv).

1/2 Carbohydrate Serving

Exchanges: 3 1/2 very lean meat