EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 tablespoon orange juice concentrate, thawed||1/2 teaspoon Dijon mustard|
|1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)||2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)|
|1 1/2 teaspoons balsamic vinegar||1/8 teaspoon salt|
|1 teaspoon molasses|
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.
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.
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