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.
Carb Servings: 3 1/2 very lean meat. Carbohydrate Servings: 1/2. Nutrition Bonus: Selenium (30% daily value), Vitamin C (20% dv).
Tips & Techniques
Chipotle chiles in adobo sauce are smoked jalapeños 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.
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.
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