Last night my parents asked me to cat-sit at their place, so I decided to take advantage of the fact that they have a grill and do a recipe from a grilling cookbook a friend gave me for Christmas. I was originally going to grill some chicken in a bourbon-molasses sauce, but this seemed a lot easier (and it was).
Orange-Chipotle Chicken
1 large orange, zested and juiced
2 tablespoons Balsamic vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon chile chipotle powder
1 teaspoon dried oregano
1 clove garlic, minced
Combine the ingredients in a shallow dish large enough to hold the chicken. Marinade for at least 10-15 minutes, or up to 4 hours in the refrigerator, turning occasionally.
Grill over high heat (around 400 degrees) for 10-12 minutes or until cooked through.
I paired this with some of the updated rice pilaf and some frozen corn that I put on the grill with some butter, a little lime juice, and some of the chipotle powder. The chicken definitely had a strong orange taste, and didn’t have a lot of heat from the chipotle. If you want a little more kick, I’d probably increase the powder to 1/2 teaspoon or a whole teaspoon. This was fast and easy enough that I could probably do it on my George Foreman grill at home if I ever get sick of the packaged marinades. Definitely a keeper.
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