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Grilled Chicken with Orange-Chipotle Glaze
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Elevate chicken with a zesty orange-chipotle glaze, enhanced by the addition of beer for a flavor boost.
Ingredients:
  • 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)
Instructions:
  • Marinate the chicken by coating it with the mixture of marinade ingredients in a dish or plastic bag. Refrigerate for at least 8 hours, turning the chicken occasionally.
  • Preheat a gas or charcoal grill. In a 2-quart saucepan, heat oil over medium-high heat. Saute onion and garlic until soft, stirring occasionally. Pour in 2 cups orange juice and vinegar; bring to a boil. Simmer uncovered until liquid reduces to 1 cup. Remove from heat; mix in brown sugar, ketchup, and molasses. Add chiles to taste. Set aside.
  • Take out the chicken from the marinade and dispose of the marinade. Grill the chicken over medium heat, covering the grill. Cook for 15 to 20 minutes, turning occasionally, and baste with glaze in the final 2 minutes of grilling. The chicken is ready when the juices run clear and the thickest part reads at least 165°F.
  • Bring the remaining glaze to a boil and cook while stirring for 1 minute. Serve alongside the chicken.

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