Tuesday, July 26, 2005

Orange, Honey and Chipotle Chicken

It's a good sign when the things you make turn out to look just like the pictures. It's also a good sign when it tastes as good as it looks.
This recipe from Bon Appetit caught my interest in an article about great barbeque. I only made the glaze, instead of additionally marinating the chicken, and used it on both chicken and grilled eggplant slices. Delicious! It was slightly sweet, tangy and spicy. All the flavors melded very well. I will definately make this again.
This recipe can be doubled, which I did, but be aware that it takes a long time to reduce that much liquid down to 1 1/3 cups.

from Bon Appetit
2 cups orange juice (fresh squeezed, if possible!)
5 tbsp honey
1/4 cup soy sauce
2 tbsp orange zest
2 teaspoons minced canned chipotle chiles in adobo sauce*

Combine all ingredients except chiles in a saucepan and boil until reduced to 1/3 cup, about 30 minutes. Stir in chiles.
Use as a glaze in the last few minutes of grilling, or as a sauce when baking or roasting.
Makes enough for 1 chicken or 4-6 chicken breasts.