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.
Grilled Chicken with Chipotle-Orange Glaze
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.
8 Reviews for Grilled Chicken with Chipotle-Orange Glaze
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.
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! :)
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.
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