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Categories:Viewed: 63 - Published at: 3 years ago
Ingredients
- 2 Tbsp. orange juice concentrate, thawed
- 1 Tbsp. finely chopped chipotle peppers in adobo sauce
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. unsulfured molasses
- 1 tsp. Dijon mustard
- 1 lb. boneless, skinless breasts, trim fat
- salt to taste
Method
- Prepare a grill or preheat the broiler.
- In a small bowl, whisk together orange juice concentrate, chipotles, vinegar, molasses and mustard.
- Lightly oil the grill or broiler rack.
- Season chicken with salt and grill or broil for 2 minutes.
- Turn, brush with the orange glaze and cook for 4 minutes, brushing occasionally with glaze.
- Turn again, brush with glaze and cook until center is no longer pink, 1 or 2 minutes longer.
- Makes 4 servings.
