Ingredients:
1 Tbsp. orange juice concentrate, thawed
1 1/2 tsp. finely chopped chipotle chiles in adobo sauce
1 1/2 tsp. balsamic vinegar
1 tsp. molasses
1/2 tsp. Dijon mustard
2 boneless, skinless chicken breasts, trimmed of fat
1/8 tsp. 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 (2-5 minutes).
Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
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