This is a really simple and light recipe. I was not sure what to expect with the adobo sauce, but I really loved the results. It gives the chicken a smokey, spicy flavor that plays well with a Southwest Quinoa Salad.
Ingredients
1 7oz can chipotle peppers in adobo sauce (pureed) (reserve 1/2 cup)
1 lb chicken breasts
1/4 cup orange marmalade
1 orange
black pepper to taste
In a gallon size Ziplock bag place chicken and pureed chipotle peppers with adobe sauce (reserving about 1/2 cup or puree) and marinate over night.
Preheat grill and grill chicken for about 7 minutes each side until internal temperature reaches 160. Remove and tent with foil while you make the glaze.
To make the glaze combine 1/4 cup marmalade, 1/2 cup of the reserved pureed chipotle in adobe sauce, the zest and juice of one orange. Bring to a boil and let reduce about 1/2. Due to the high sugar content continue to stir otherwise the glaze will burn.
Serve chicken over salad and top with glaze.
Ingredients
1 7oz can chipotle peppers in adobo sauce (pureed) (reserve 1/2 cup)
1 lb chicken breasts
1/4 cup orange marmalade
1 orange
black pepper to taste
In a gallon size Ziplock bag place chicken and pureed chipotle peppers with adobe sauce (reserving about 1/2 cup or puree) and marinate over night.
Preheat grill and grill chicken for about 7 minutes each side until internal temperature reaches 160. Remove and tent with foil while you make the glaze.
To make the glaze combine 1/4 cup marmalade, 1/2 cup of the reserved pureed chipotle in adobe sauce, the zest and juice of one orange. Bring to a boil and let reduce about 1/2. Due to the high sugar content continue to stir otherwise the glaze will burn.
Serve chicken over salad and top with glaze.
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