http://www.pricechopper.com/Recipes/Detail/30057/
Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.
Yield: 4 servings
Preparation Time: 25 minutes
| 2 | Tablespoons | orange-juice concentrate, thawed | |
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| 1 | Tablespoon | finely chopped chipotle peppers in adobo sauce (see Note) | |
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| 1 | Tablespoon | balsamic vinegar | |
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| 2 | teaspoons | unsulfured molasses | |
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| 1 | teaspoon | Dijon mustard | |
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| 1 | pound | boneless, skinless chicken breasts, trimmed | |
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| Salt to taste | |||
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Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 149 | |
| Calories From Fat: | 27 | |
| Total Fat: | 3g | |
| Saturated Fat: | 1g | |
| Cholesterol: | 63mg | |
| Sodium: | 154mg | |
| Total Carbohydrates: | 7g | |
| Dietary Fiber: | 0g | |
| Protein: | 23g |
Selenium (30% daily value), Vitamin C (20% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
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.
Tip:
To oil a grill rack:
Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
http://www.pricechopper.com/Recipes/Detail/30057/
PWS 20
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