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Ingredients
2 tablespoon(s) orange-juice concentrate, thawed
1 tablespoon(s) finely chopped chipotle peppers in adobo sauce (see Note)
1 tablespoon(s) balsamic vinegar
2 teaspoon(s) unsulfured molasses
1 teaspoon(s) Dijon mustard
1 pound(s) boneless, skinless chicken breasts, trimmed
Salt to taste
Directions
Preheat grill or broiler.
Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
Lightly oil the grill or broiler rack (see Tip). Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.
2 tablespoon(s) orange-juice concentrate, thawed
1 tablespoon(s) finely chopped chipotle peppers in adobo sauce (see Note)
1 tablespoon(s) balsamic vinegar
2 teaspoon(s) unsulfured molasses
1 teaspoon(s) Dijon mustard
1 pound(s) boneless, skinless chicken breasts, trimmed
Salt to taste
Directions
Preheat grill or broiler.
Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
Lightly oil the grill or broiler rack (see Tip). Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.