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|
|Ease of Prep:||Easy|
|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|
- 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.
|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|