Grilled Chicken with Orange-Chipotle Glaze
Grilled Chicken with Orange-Chipotle Glaze requires around 8 hours and 30 minutes from start to finish. For $1.69 per serving, you get a main course that serves 6. One portion of this dish contains about 25g of protein, 5g of fat, and a total of 294 calories. A mixture of orange juice, orange juice, chipotle chiles in adobo sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the molasses you could follow this main course with the Molasses Cookie Mix as a dessert. It is a good option if you're following a gluten free and dairy free diet. It will be a hit at your The Fourth Of July event.
Instructions
Place chicken in shallow glass or plastic dish or large resealable food-storage plastic bag. In small bowl, mix all marinade ingredients.
Pour marinade over chicken; turn to coat chicken with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, 8 hours or overnight.
Heat gas or charcoal grill. In 2-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until soft.
Add 2 cups orange juice and the vinegar; heat to boiling. Reduce heat; simmer uncovered until mixture is reduced to 1 cup.
Remove from heat; stir in brown sugar, ketchup and molasses. Stir in desired amount of chiles. Set aside.
Remove chicken from marinade; discard marinade.
Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165F).
Heat any remaining glaze to boiling; boil and stir 1 minute.