Monday, April 23

Grilled Chicken with Chipotle-Orange Glaze

Nourishing our bodies with healthy food sometimes seems hard, especially when our lives are filled to over-flowing with work, church, children's soccor, cleaning the house, PTA meetings, Friday night Texas High School Football games....I could continue on down this road but what would be the point. Long story short: WE ARE ALL BUSY!  But taking care of our bodies should be high on our list, notice the reference to 'should'...that's for me in case y'all were wondering. What if I were to say that you could eat healthy with recipes that are full of zap, zeal, zest and zing AND quickly too? Well you can. Here is one of the P's favorite healthy, quick 'we've got church and three hours of homework' kind of busy night meal.

Eating right is easier than you think! This healthy, delicious grilled chicken is low in fat and calories and high on taste. I personally like this chicken recipes because it can be cooked in a flash and it uses ingredients I almost always have on hand. Best of all, it's scrumptious, visually impressive and is many things can you say that about? Smoky chipotle peppers gives this citrusy sauce that spicy ZIP everyone loves! It works equally well with skewered shrimp or pork chops on the grill. Slide a large green salad underneath and you've got yourself one fantastic healthy meal.

This fresh, spicy dish delivers loads of flavor without all the calories. Take it from the fridge to the table in under 30 minutes. Your family will be glad you did!!

Grilled Chicken with Chipotle Orange Sauce


  • 2 tablespoon orange juice concentrate, thawed
  • 3 teaspoons finely chopped chipotle chilies in adobo sauce*
  • 3 teaspoons balsamic vinegar 
  • 2 teaspoon molasses
  • 1 teaspoon Dijon mustard
  • 2 boneless, skinless Chicken breasts 
  • 1/4 teaspoon salt


  • Whisk orange juice concentrate, chilies, vinegar, molasses, mustard and salt in a small bowl. Pour half of the sauce into a Ziplock bag along with the chicken. Marinate anywhere from 15 minutes to eight hours.
  • Preheat grill to medium-high. Lightly oil the rack. Remove the chicken breast and grill for 2 minutes. Turn the chicken, brush with the remaining chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. 
  • Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.


  • Chipotle Chilies in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Ethnic foods in your supermarket. Use more or less  depending on how much heat your tongue can stand! Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
  • I always keep a can of orange juice concentrate in my freezer for occasions like this. I also freeze the concentrate in an ice cube tray, making it easier to take out only what is needed. With the Summer months ahead of us it comes in handy when making nice cool fruity drinks, smoothies, marinade and salad dressings.
  • This recipe can be doubled over and over again, feeding many.

I eat this grilled chicken with a green salad and a drizzle of aged Balsamic Vinegar.


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