Grilled Chicken with Chipotle-Orange Glaze

Ever since I made Spicy Chicken Stew, the can of adobe smoked chipotle pepper won’t seem to go away! I can’t use them in huge quantities because they are so spicy and I don’t want to throw them away. Anyone have any good recipes?  I read somewhere they keep up to 2 weeks in the fridge and 2 months in the freezer? I’m a little skeptical about putting stuff like this in the freezer because I know I will forget about it. Smoky chipotle peppers make this quick, citrusy sauce special great for basting meat. Try this recipe with shrimp or pork chops on the grill as well. I served it with a side of Poor man’s fried rice.

Grilled Chicken with Chipotle-Orange Glaze

Makes 2 servings

• 1 tablespoon orange juice
• 1 1/2 teaspoons finely chopped chipotle chiles in adobo sauce
• 1 1/2 teaspoons balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 1/8 teaspoon salt

Directions

1. Preheat grill or broiler to high. Lightly oil the rack.
2. Whisk orange juice, chiles, vinegar, honey and mustard in a small bowl.
3. Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the 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.