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.
| Prep Time: | 10 minutes |
| Ready in: | 20 minutes |
| Yield: | 2 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 tablespoon orange juice concentrate , thawed | |
| 1.5 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 | |
Recipe 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.
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.
Health Advantages: healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 2 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 152 cal | Carbohydrate Servings: | 12 | |||||
| Carbohydrates: | 7 g | Dietary Fiber: | 0 g | Cholesterol: | 63 mg | |||
| Fat: | 3 g | Sodium: | 251 mg | Saturated Fat: | 1 g | |||
| Protein: | 23 g | Potassium: | 302 mg | Monounsaturated Fat: | 1 g | |||
| Nutrition Bonus: | Selenium (30% daily value), Vitamin C (20% dv). | |||||||
| Exchanges: | 1/2 other carbohydrate, 3 very lean meat | |||||||
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