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Chipotle-&-Orange Grilled Chicken

EatingWell

Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.

Yield: 4 servings

Preparation Time: 25 minutes

Ingredients

2 Tablespoons orange-juice concentrate, thawed
1 Tablespoon finely chopped chipotle peppers in adobo sauce (see Note)
1 Tablespoon balsamic vinegar
2 teaspoons unsulfured molasses
1 teaspoon Dijon mustard
1 pound boneless, skinless chicken breasts, trimmed
Salt to taste

Nutrition Facts

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.

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.

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.

Reprinted with permission from EatingWell Magazine.

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Price Chopper Recipes

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