Best Orange Chipotle Chicken Recipes

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WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS



Whiskey Orange Chipotle Chicken Thighs and Drumsticks image

This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for up to 2 days, then cook it whenever you're ready. The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing!

Provided by Alejandra Ramos

Categories     main-dish

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 bunch fresh cilantro, rinsed and dried, plus more for garnish
4 garlic cloves, peeled
One 8-ounce can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
One 6-ounce can tomato paste
1 1/2 cups orange marmalade
1 cup whiskey (substitute orange juice for a nonalcoholic version)
1/3 cup olive oil
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 chicken thighs
6 chicken drumsticks

Steps:

  • Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
  • Preheat the oven to 400 degrees F.
  • Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
  • Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.

ORANGE-CHIPOTLE CHICKEN



Orange-Chipotle Chicken image

Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 2 servings.

Number Of Ingredients 13

2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
Dash pepper
1/4 cup chicken broth
3 tablespoons orange marmalade
1-1/2 teaspoons canola oil
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons minced chipotle pepper in adobo sauce
1-1/2 teaspoons honey
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

  • Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.

SLOW-COOKED ORANGE CHIPOTLE CHICKEN



Slow-Cooked Orange Chipotle Chicken image

Even though this chicken dish cooks for hours, the citrus keeps things fresh. We're big on spice, so sometimes I use two chipotle peppers. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup thawed orange juice concentrate
1/4 cup barbecue sauce
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup chopped red onion
4 teaspoons cornstarch
3 tablespoons cold water
Grated orange zest

Steps:

  • Place first five ingredients in a blender; cover and process until blended., Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours., Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon over chicken; top with orange zest.

Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 315mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

CHIPOTLE ORANGE GRILLED CHICKEN THIGHS



CHIPOTLE ORANGE GRILLED CHICKEN THIGHS image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 15

Marinade:
3 tablespoons olive oil
3 tablespoons orange juice
1 teaspoon minced garlic
1 teaslpoon oregano
2 chipotle chiles with 2 tablespoons adobo sauce, mashed together
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 chicken thighs, with bone and skin
Glaze:
Finely grated zest from one orange
2 tablespoons fresh orange juice
2 tablespoons orange marmalade
Finely grated zest from one lime
1 teaspoon Tabasco chipotle sauce

Steps:

  • 1. In a small bowl, mix the marinade ingredients. Put the chicken thighs in a large resealable plastic bag and pour in the marinade. Press the air out of the bag, seal, turn and refrigerate for 2 to 4 hours. 2. In a small bowl, mix the glaze ingredients. 3. Preheat grill to cook at Direct Low Heat (300 to 350 degrees). 4. Remove the chicken thighs from the bag and discard the marinade. Grill until meat is firm and no longer pink near the bone, 30 to 40 minutes, turning 2-4 times and brushing frequently with the glaze.

PRESSURE-COOKER ORANGE CHIPOTLE CHICKEN



Pressure-Cooker Orange Chipotle Chicken image

The citrus in this delicious chicken dish keeps things fresh and lively. We're big on spice in our house, so sometimes I use two chipotle peppers. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup plus 2 tablespoons cold water, divided
1/2 cup thawed orange juice concentrate
1/4 cup barbecue sauce
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup chopped red onion
4 teaspoons cornstarch
Grated orange zest

Steps:

  • Place 1/2 cup water, orange juice concentrate, barbecue sauce, chipotle pepper, salt and garlic powder in a blender; cover and process until blended., Place chicken and onion in a 6-qt. electric pressure cooker; top with juice mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken from pressure cooker; keep warm., In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Spoon over chicken; top with orange zest. Freeze option: Place chicken in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 315mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

GRILLED CHICKEN WITH ORANGE-CHIPOTLE GLAZE



Grilled Chicken with Orange-Chipotle Glaze image

Chicken and beer are a perfect flavor combination, especially when amplified with a sweetly spicy orange-chipotle glaze.

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

CHICKEN WITH ORANGE-CHIPOTLE GLAZE



Chicken With Orange-Chipotle Glaze image

This yummy chicken can be grilled or broiled. I use boneless, skinless breasts but thighs or legs could probably be used too...

Provided by loof751

Categories     Chicken Breast

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.

CHIPOTLE CHICKEN OR SHRIMP SKEWERS WITH JICAMA-ORANGE SALAD



Chipotle Chicken or Shrimp Skewers with Jicama-Orange Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 53m

Number Of Ingredients 12

1/4 teaspoon ground cumin
Pinch ground coriander
2 teaspoons chipotle peppers in adobo sauce
Juice of 1 lime (about 2 tablespoons)
2 teaspoons honey
1 clove garlic, minced
Kosher salt
2 tablespoons oil
1 pound boneless, skinless chicken breast, sliced into long thin pieces, or 1 pound large shrimp with tails intact, peeled, and deveined (about 12)
1 small jicama, cut into 1/8-inch thick batons (about 2 cups)
3 oranges
5 sprigs fresh cilantro, leaves picked (about 1/4 cup)

Steps:

  • 1. Combine the cumin, coriander, chipotle, lime juice, honey, garlic, 1 teaspoon salt, and oil and whisk well. Pour over the chicken or shrimp, mix to coat well, and marinate for 30 minutes. Soak wooden skewers in water.
  • 2. Preheat a grill to medium-high heat. Place the jicama in a medium bowl. Cut the peel from the oranges, then slice the orange segments into the bowl over the jicama. Tear the cilantro leaves and add to the jicama. Season with salt and toss to combine.
  • 3. Remove the chicken or shrimp from the marinade and thread onto the soaked skewers, 2 pieces chicken per skewer or 3 shrimp. Grill 3 to 4 minutes per side. Place the jicama slaw on a plate and top with the skewers.

Nutrition Facts : Calories 274 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 73 milligrams, Sodium 752 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 26 grams, Sugar 13 grams

CHIPOTLE ORANGE CHICKEN



Chipotle Orange Chicken image

This Gluten-Free Chipotle Orange Chicken Recipe is from Elana's Pantry (www.elanaspantry.com). It is my children's current favorite entrée, and will be the main course at our Passover Seder. Its sweet flavors are just right for this festive celebration.

Provided by Elanas Pantry

Categories     Whole Chicken

Time 2h20m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 7

1 whole chicken
3 garlic cloves, pressed
1 tablespoon herbes de provence
1/4 cup agave nectar
1 teaspoon celtic sea salt
1 tablespoon chipotle chile
1 cup orange juice, freshly squeezed

Steps:

  • Rinse chicken and pat dry with a paper towel.
  • Place chicken in an 8 x 12 inch Pyrex baking dish.
  • In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle.
  • Rub mixture onto chicken.
  • Pour orange juice over chicken.
  • Marinate chicken in the refrigerator, time permitting for up to 3 hours.
  • Bake at 350°F for 1.5 to 2 hours.
  • Serve.

Nutrition Facts : Calories 753.2, Fat 53.1, SaturatedFat 15.2, Cholesterol 243.8, Sodium 809.6, Carbohydrate 7.3, Fiber 0.2, Sugar 5.3, Protein 57.9

SLOW-COOKED ORANGE CHIPOTLE CHICKEN



Slow-Cooked Orange Chipotle Chicken image

Even though this chicken dish cooks for hours, the citrus keeps things fresh. We're big on spice, so sometimes I use two chipotle peppers. -Deborah Biggs, Omaha, Nebraska

Provided by @MakeItYours

Number Of Ingredients 10

1/2 cup thawed orange juice concentrate
1/4 cup barbecue sauce
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup chopped red onion
4 teaspoons cornstarch
3 tablespoons cold water
Grated orange zest

Steps:

  • Place first five ingredients in a blender; cover and process until blended., Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours., Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon over chicken; top with orange zest.

ORANGE CHIPOTLE CHICKEN WITH CILANTRO RICE



Orange Chipotle Chicken With Cilantro Rice image

I recommended pounding the cutlets thin for an increased orange-chipolte glaze ratio. From Clean Eating.

Provided by gailanng

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon dried ancho chile powder or 1 teaspoon mild chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sea salt, divided
1 teaspoon olive oil or 1 teaspoon vegetable oil
4 (1/4 lb) boneless skinless chicken breast, rinsed and patted dry, pounded 1/2-inch thick
1 medium navel oranges, juice of or 1/3 cup orange juice
2 tablespoons pure maple syrup or 2 tablespoons corn syrup
1 tablespoon chopped chipotle chile in adobo
1 teaspoon orange zest
2 cups cooked white rice or 2 cups brown rice
1/4 cup chopped cilantro leaf

Steps:

  • In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
  • Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.
  • In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.

Nutrition Facts : Calories 289.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 72.6, Sodium 435.6, Carbohydrate 33.9, Fiber 0.6, Sugar 6.1, Protein 26.5

BAKED ORANGE-CHIPOTLE CHICKEN



Baked Orange-Chipotle Chicken image

This baked chicken dish gets its heat from a chipotle chili pepper in adobo sauce-and a nice citrus flavor from the juice of a freshly squeezed orange.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield Makes 6 servings.

Number Of Ingredients 7

1 whole whole chicken (4 lb.)
1/4 cup KRAFT Real Mayo
1 chipotle chile pepper in adobo sauce, finely chopped, mashed
2 cloves garlic
1 orange, cut in half
1/2 cup KRAFT Zesty Italian Dressing
1/2 tsp. ground cumin

Steps:

  • Preheat oven to 350°F. Using your fingertips, carefully separate the skin from the meat across the chicken breast and over tops of the legs. Place in roasting pan; set aside. Mix mayo, chipotle pepper and garlic until well blended; place in small resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag. Carefully squeeze mayo mixture under chicken skin. Push mixture carefully towards legs without tearing the skin.
  • Squeeze orange halves into small bowl. Add dressing and cumin; beat with wire whisk until well blended. Drizzle 1/4 cup of the dressing mixture over chicken. Place squeezed orange halves inside chicken cavity. Insert an ovenproof meat thermometer into thickest part of one of the chicken's thighs.
  • Bake 1 hour. Pour remaining dressing mixture over chicken. Bake an additional 30 min. or until chicken reaches an internal temperature of 180°F. Remove and discard orange halves before serving.

Nutrition Facts : Calories 630, Fat 39 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 200 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 62 g

WHISKEY ORANGE CHIPOTLE CHICKEN TIGHS & DRUMS



Whiskey Orange Chipotle Chicken Tighs & Drums image

How to make Whiskey Orange Chipotle Chicken Tighs & Drums

Provided by @MakeItYours

Number Of Ingredients 11

1 8-oz can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
1 1/2 cups orange marmalade (preferably natural kind with no high fructose corn syrup added)
1 6oz can tomato paste
1 cup whiskey (substitute orange juice for a non-alcoholic version)
4 garlic cloves, peeled
1/2 bunch fresh cilantro
1/3 cup olive oil
1 tablespoon + 1 teaspoon kosher salt
1 teaspoon black pepper
6 chicken thighs
6 chicken drumsticks

Steps:

  • In a food processor or blender, combine the chipotle peppers and adobo sauce, orange marmalade, tomato paste, whiskey, garlic, cilantro, olive oil, kosher salt, and black pepper. Puree until smooth. Pour marinade over chicken thighs and drums, and let marinate in a sealed bag or air-tight container at least 8 hours and up to 2 days.
  • To cook:
  • Preheat oven to 400 degrees. Arrange chicken thighs and drums in a large roasting pan, skin-side up. (Pour in the marinade along with the chicken.) Bake about 45-55 minutes or until fully-cooked and the skin is fully caramelized and crispy (meat thermometer will read about 170 on the thickest part of the thighs). Serve with sides of your choice and garnished with a bit of fresh cilantro.
  • Serves 4-6 (Leftovers keep very well!)

PRESSURE COOKER ORANGE CHIPOTLE CHICKEN



Pressure Cooker Orange Chipotle Chicken image

The citrus in this delicious chicken dish keeps things fresh and lively. We're big on spice in our house, so sometimes I use two chipotle peppers. -Deborah Biggs, Omaha, Nebraska

Provided by @MakeItYours

Number Of Ingredients 10

1/2 cup plus 2 tablespoons cold water, divided
1/2 cup thawed orange juice concentrate
1/4 cup barbecue sauce
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup chopped red onion
4 teaspoons cornstarch
Grated orange zest

Steps:

  • Place 1/2 cup water, orange juice concentrate, barbecue sauce, chipotle pepper, salt and garlic powder in a blender; cover and process until blended., Place chicken and onion in a 6-qt. electric pressure cooker; top with juice mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel. Remove chicken from pressure cooker; keep warm., In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Spoon over chicken; top with orange zest. Freeze option: Place chicken in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

CHICKEN WITH ORANGE-CHIPOTLE GLAZE



Chicken with Orange-Chipotle Glaze image

Blogger Cheri Liefeld of Adventures in the Kitchen shares a favorite recipe. The tangy beer and citrus marinade complements the spicy glaze on this barbecued chicken.

Provided by @MakeItYours

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.

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