Ingredients
- 1 tablespoon orange juice concentrate, thawed
- 1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)
- 1½ teaspoons balsamic vinegar
- 1 teaspoon molasses
- ½ teaspoon Dijon mustard
- 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
- ⅛ teaspoon salt
Preparation
- 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.
Source : allrecipes.Com
