Best Grilled Chicken With Orange Chipotle Glaze Recipes

Chicken With Orange-Chipotle Glaze image

Provided by loof751

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons orange juice concentrate, thawed
1 tablespoon finely chopped chipotle chile in adobo
1 tablespoon balsamic vinegar
2 teaspoons molasses
1 teaspoon Dijon mustard
1 lb boneless skinless chicken breast
salt and pepper

Steps:

Whisk together the orange juice concentrate, chipotle pepper, balsamic vinegar, molasses, and mustard.
Season chicken with salt and pepper and grill or broil 2 minutes.
Turn chicken and brush with glaze. Cook 5 minutes longer, brushing occasionally with glaze.
Turn chicken again and brush well with glaze. Cook until done - center of chicken should no longer be pink - 2-3 minutes longer.

Grilled Chipotle Orange Chicken image

Provided by Christin Mahrlig

Number Of Ingredients 6

3/4 cup orange juice
2 tablespoons packed brown sugar
1/4 cup BBQ sauce
1 to 2 tablespoons minced chipotle peppers in adobo sauce
4 boneless, skinless chicken breasts
1 tablespoon olive oil

Steps:

Combine orange juice, brown sugar, BBQ sauce, and chipotle peppers in a large ziptop bag.
Use a meat mallet or heavy rolling pin to flatten chicken breasts into even thickness.
Place chicken in bag with marinade. Refrigerate for 2 to 24 hours.
Remove chicken from fridge and let it sit at room temperature while you heat the grill. Heat grill to medium-high.
Remove chicken from marinade and season lightly with salt and pepper. Drizzle with olive oil. (Discard the marinade.)Grill chicken for 5 to 6 minutes per side, or until cooked through.
If desired, baste chicken with bottled bbq sauce the last minute of grilling.

Nutrition Facts : Calories 234 kcal, ServingSize 1 serving

Grilled Chicken with Orange-Chipotle Glaze image

Provided by By Cheri Liefeld

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 16

6 boneless skinless chicken breasts
2/3 cup dark beer or nonalcoholic dark beer
1/3 cup orange juice
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano leaves
1 teaspoon pepper
1/2 teaspoon ground cumin
2 teaspoons vegetable oil
1 small onion, chopped (1/3 cup)
1 clove garlic, finely chopped
2 cups orange juice
2 tablespoons balsamic vinegar
1/3 cup packed dark brown sugar
1/3 cup ketchup
3 tablespoons molasses
1 to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)

Steps:

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 165°F).
Heat any remaining glaze to boiling; boil and stir 1 minute. Serve with chicken.

Nutrition Facts : ServingSize 1 Serving