Grilled Chicken with Chipotle-Orange Glaze?Two Ways

My first recipe of the new year is a twofer…two for one.  You can look at it from the perspective that it’s tasty and healthy, or from the viewpoint that if you make a few extra breasts, you’ll have two different dinners for the “price” of one evening in the kitchen.  Either way, you win :)

I’m a bit of a texture and color junkie, so my favorite way to eat this is as part of a gorgeous salad full of bright green cilantro, vivid red peppers, sunny corn, and cool, crisp jicama….there’s nothing better to brighten a dreary winter day!

Ingredients: Mexican Chopped Salad

1/2 head romaine lettuce or 6 cups chopped spinach or mixed greens
1/2 cup black beans, rinsed
1/2 cup quartered cherry tomatoes
1/2 cup slivered jicama
1/2 cup fresh corn, or frozen corn – thawed and drained
1/8 cup red pepper, diced
1/4 cup sliced scallions
1 recipe cilantro-lime vinaigrette
2 grilled chicken breasts with chipotle-orange glaze

Ingredients: Cilantro-Lime Vinaigrette

2 tablespoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground coriander
2 tablespoons olive oil
1 tablespoon fresh cilantro, minced

Ingredients: Grilled Chicken with Chipotle-Orange Glaze

2 tablespoons orange juice concentrate, thawed
3 teaspoons finely chopped chipotle chiles in adobo sauce
3 teaspoons balsamic vinegar
2 teaspoons molasses
1 teaspoon Dijon mustard
4 boneless, skinless chicken breasts, trimmed of fat
1/4 teaspoon salt

Instructions: Grilled Chicken with Chipotle-Orange Glaze

Preheat grill or broiler to high.  Lightly oil the rack.
Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
Sprinkle chicken with salt.
Grill or broil for 2 minutes, turn and brush with glaze.
Cook, brushing occasionally with more of the glaze, for 4 minutes more.
Turn the chicken again, brush with glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

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