Chicken with Orange-Chipotle Glaze

Chicken and beer are a perfect flavor combination, especially when amplified with a sweetly spicy orange-chipotle glaze.

  • Prep Time 30 min
  • Total Time 8 hr 30 min
  • Servings 6

Chicken and Beer Marinade

boneless skinless chicken breasts
cup dark beer or nonalcoholic dark beer
cup orange juice
teaspoon crushed red pepper flakes
teaspoon dried oregano leaves
teaspoon pepper
teaspoon ground cumin

Orange-Chipotle Glaze

teaspoons vegetable oil
small onion, chopped (1/3 cup)
clove garlic, finely chopped
cups orange juice
tablespoons balsamic vinegar
cup packed dark brown sugar
cup ketchup
tablespoons molasses
to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)

  • 1 Place chicken in shallow glass or plastic dish or large resealable food-storage plastic bag. In small bowl, mix all marinade ingredients. Pour marinade over chicken; turn to coat chicken with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, 8 hours or overnight.
  • 2 Heat gas or charcoal grill. In 2-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until soft. Add 2 cups orange juice and the vinegar; heat to boiling. Reduce heat; simmer uncovered until mixture is reduced to 1 cup. Remove from heat; stir in brown sugar, ketchup and molasses. Stir in desired amount of chiles. Set aside.
  • 3 Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 4 Heat any remaining glaze to boiling; boil and stir 1 minute. Serve with chicken.

Expert Tips

Chipotle chiles in adobo sauce are spicy. Stir in 1/2 teaspoon at a time to control the heat of the glaze.

Chop the grilled chicken and serve with warmed flour tortillas, shredded lettuce and cheese.