Recipe of the Week

Recipe of the Week
Chipotle & Orange Grilled Chicken


  • 2 tbsp orange-juice concentrate, thawed
  • 1 tbsp finely chopped chipotle peppers in adobo sauce (found canned with ethnic foods @ Dahl’s)
  • 1 tbsp. balsamic vinegar
  • 2 tsp molasses
  • 1 tsp. Dijon mustard
  • 1 pound boneless, skinless chicken breasts, trimmed
  • Salt to taste


  • 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. 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.

Serves 4

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