Praise 1300am “Food For The Soul” Recipe

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    Greetings its nice outside so how about some grilling!!! Chicken with Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.

    Chipotle-&-Orange Grilled Chicken:


    2 tablespoons orange-juice concentrate, thawed

    1 tablespoon finely chopped chipotle peppers in adobo sauce (see Note)

    1 tablespoon balsamic vinegar

    2 teaspoons unsulfured molasses

    1 teaspoon Dijon mustard

    1 pound boneless, skinless chicken breasts, trimmed

    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 (see Tip). 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.

    Note: Chipotle chiles in adobo sauce are smoked jalapeños 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.

    Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

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