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.

RECIPE INGREDIENTS
1 tablespoon  orange juice concentrate, thawed
1 1/2 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

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.

DIRECTIONS
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.