This is the recipe I bought the chipotles in adobo sauce for in the first place!
- 1 Tbsp orange juice concentrate, thawed (see notes, below)
- 1 1/2 tsp finely chopped chipotle peppers in adobo sauce
- 1 1/2 tsp balsamic vinegar
- 1 tsp molasses
- 1/2 tsp Dijon mustard
- 2 boneless, skinless chicken breast halves (8 oz total)
- 1/8 tsp salt
2. Whisk orange juice concentrate, chipotles, vinegar, molasses, and mustard in a small bowl.
3. Sprinkle chicken with salt. Grill or broil chicken for 2 minutes. Turn the chicken, brush with glaze, and cook, brushing occasionally with more 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.
Robyn's notes: the day is not coming when I will either thaw an entire package of orange juice concentrate in order to use 1 Tablespoon or try to shave off the right amount still frozen to just thaw a bit. So what I did was juice an orange into a thin glass early in the day, and let it sit. The juice will separate, with much of the water rising to the top and leaving a concentrated juice at the bottom. I poured off the watery top and used just the remaining thick juice for this recipe. Because of my sensitivity to spice, I didn't chop up the chipotle. I left the whole pepper in the bowl when I whisked the glaze together, so it would provide some kick but not too much. It's a good thing, too, because this was quite spicy for me, though quite good. After slicing the chicken for the plate I drizzled on a little extra glaze. I broiled this, but it would be oven-free if grilled.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often