Post by Loupy on Jun 26, 2014 17:47:30 GMT -7
Grilled Chicken with Chipotle-Orange Glaze
From: www.cooking.com/
Source: © EatingWell Magazine
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.
Active Time: 10 Minutes
Total Time: 20 Minutes
2 servings
INGREDIENTS
1 tablespoon orange juice concentrate, thawed
1 1/2 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
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.
Nutritional Information
Calories: 152
Fat. Total: 3g
Fat, Saturated: 1g
Protein: 23g
Carbohydrates, 7g
Cholesterol: 63mg
Sodium: 251mg
From: www.cooking.com/
Source: © EatingWell Magazine
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.
Active Time: 10 Minutes
Total Time: 20 Minutes
2 servings
INGREDIENTS
1 tablespoon orange juice concentrate, thawed
1 1/2 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
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.
Nutritional Information
Calories: 152
Fat. Total: 3g
Fat, Saturated: 1g
Protein: 23g
Carbohydrates, 7g
Cholesterol: 63mg
Sodium: 251mg
