"Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert...."
INGREDIENTS
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1 tablespoon orange juice concentrate, thawed
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1/2 teaspoon Dijon mustard
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1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)
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2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
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1 1/2 teaspoons balsamic vinegar
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1/8 teaspoon salt
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1 teaspoon molasses