CHICKEN WITH ORANGE-CHIPOTLE GLAZE

Chicken with Orange-Chipotle Glaze image

Provided by @MakeItYours

Number Of Ingredients 16

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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.