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Grilled Chicken with Orange-Chipotle Glaze

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  • Prep 30 min
  • Total 8 hr 30 min
  • Servings 6
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Chicken and beer are a perfect flavor combination, especially when amplified with a sweetly spicy orange-chipotle glaze.
By Cheri Liefeld
Updated Nov 19, 2014
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Chicken and Beer Marinade

  • 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

Orange-Chipotle Glaze

  • 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)


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chipotle chiles in adobo sauce are spicy. Stir in 1/2 teaspoon at a time to control the heat of the glaze.
  • tip 2
    Chop the grilled chicken and serve with warmed flour tortillas, shredded lettuce and cheese.


Nutrition Facts are not available for this recipe
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