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Grilled Chicken with Chipotle-Orange Glaze

July 12^th 2011

Contributed by:

Eating Well

Grilled Chicken with Chipotle-Orange Glaze

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Recipe

Grilled Chicken with Chipotle-Orange Glaze

Smoky chipotle and tangy orange makes something special out of grilled chicken cutlets. Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Serve with quinoa & black beans and fruit sorbet for dessert.

Times

Prep Time : 10 min min
Ready Time : 10 min

Servings

2 servings

Ingredients

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

Directions

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, 2-5 minutes more.

Tips

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.

Per serving: 151 calories; 3 g fat (1 g saturated fat, 1 g mono unsaturated fat); 63 mg cholesterol; 7 g carbohydrates; 23 g protein; 0 g fiber; 251 mg sodium; 300 mg potassium; 2 g added sugar

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

12 Carbohydrate Servings

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

Contributed by: EatingWell.com

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About Eating Well

The EatingWell mission is to provide the inspiration and information people need to make healthy eating a way of life.

comments

2 Responses to Grilled Chicken with Chipotle-Orange Glaze

says: SarahEats

again i am checking in from work and again I am salivating at my keyboard. I might make this for Shabbat.

Reply
says: Jamie Geller

Lol I hope your boss doesnt get mad

Reply

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Meat , Dinner, Main , Fourth of July, Lag BaOmer , Mexican & Southwest , Dinner Tonight, Make Ahead, Quick (under 30 minutes) , Low Carb, Picnic , Chicken , Eating Well

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Grilled Chicken with Chipotle-Orange Glaze

July 12^th 2011, by Eating Well

Ready Time: 0

Serving : 2 servings

Ingredients

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

Directions

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, 2-5 minutes more.

Tips

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. Per serving: 151 calories; 3 g fat (1 g saturated fat, 1 g mono unsaturated fat); 63 mg cholesterol; 7 g carbohydrates; 23 g protein; 0 g fiber; 251 mg sodium; 300 mg potassium; 2 g added sugar Nutrition Bonus: Selenium (30% daily value), Vitamin C (20% dv). 12 Carbohydrate Servings Exchanges: 1/2 other carbohydrate, 3 very lean meat Contributed by: EatingWell.com

The EatingWell mission is to provide the inspiration and information people need to make healthy eating a way of life.

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