Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, May/June 1994

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill or broiler.

    Advertisement
  • 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

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 Facts

148 calories; protein 23.1g; carbohydrates 6.2g; dietary fiber 0.1g; sugars 5.5g; fat 2.7g; saturated fat 0.8g; cholesterol 62.7mg; vitamin a iu 37.3IU; vitamin c 11.9mg; folate 9.3mcg; calcium 22.2mg; iron 1mg; magnesium 32.8mg; potassium 293.9mg; sodium 226.9mg; thiamin 0.1mg; added sugar 2g.

1/2 other carbohydrate, 4 lean meat

Advertisement