Thursday, August 25, 2011

Chipotle & Orange Grilled Chicken

Jared and I are big fans of Bobby Flay. We may even be slightly addicted to his shows. I'm sure it has something to do with the fact the both of us love southwestern flavors (our first "date" was even at a Tex-Mex restaurant called the Tumbleweed, but that's another story altogether). Anyway, Bobby uses chipotles in a lot of things and has "introduced" them to us.
I happened across this recipe a couple of months ago and thought we'd try it. I have made a couple changes to it for monetary or convenience reasons. If you want to take a look at the original recipe, you can see it here.
  • 2 tablespoons orange-juice concentrate, thawed
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons pure honey (the original recipe called for unsulfured molasses, which is expensive)
  • 1 teaspoon horseradish mustard (Grey Poupon Dijon mustard is a GF option)
  • 1 teaspoon minced garlic
  • 1 pound boneless (roughly 2-3 breasts), skinless chicken breasts,trimmed and pounded to 1/2" thick for more even cooking
  • Salt to taste
  1. Preheat grill or broiler.
  2. Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl. 
  3. 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.
From original recipe:
Per serving: 149 calories; 3 g fat ( 1 g sat , 1 g mono ); 63 mg cholesterol; 7 g carbohydrates; 2 g added sugars; 23 g protein; 0 g fiber; 154 mg sodium; 300 mg potassium.
Nutrition Bonus: Selenium (30% daily value), Vitamin C (20% dv).
Carbohydrate Servings: 1/2
Exchanges: 3 1/2 very lean meat

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