Grilled Chicken with Chipotle-Orange Glaze

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

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.

Grilled Chicken with Chipotle-Orange Glaze Recipe

2 servings

Active Time: 10 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

1 tablespoon orange juice concentrate, thawed
1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)
1 1/2 teaspoons balsamic vinegar
1 teaspoon molasses
1/2 teaspoon Dijon mustard
2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
1/8 teaspoon salt

Preparation

Preheat grill or broiler to high. Lightly oil the rack.
Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
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.

Tips & Notes

Note: Chipotle chiles 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.

Nutrition

Per serving: 152 calories; 3 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 7 g carbohydrates; 23 g protein; 0 g fiber; 251 mg sodium; 302 mg potassium.

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

12 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 3 very lean meat