Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.
2 Tbsp. orange-juice concentrate, thawed
1 Tbsp. finely chopped chipotle peppers in adobo sauce
1 Tbsp. balsamic vinegar
2 tsp. unsulfured molasses
1 tsp. Dijon mustard
1 lb. boneless, skinless chicken breasts, trimmed (Giant Eagle)
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 (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.