Rating: 4.22 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Source: EatingWell Magazine, May/June 1994




Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

151 calories; protein 23.1g; carbohydrates 6.8g; dietary fiber 0.3g; sugars 5.9g; fat 2.8g; saturated fat 0.8g; cholesterol 62.7mg; vitamin a iu 37.3IU; vitamin c 11.9mg; folate 9.3mcg; calcium 21.1mg; iron 0.9mg; magnesium 32.3mg; potassium 309.4mg; sodium 250mg; thiamin 0.1mg; added sugar 2g.