Orange Chipotle Grilled Chicken
This sticky sweet sauce throws a little curve ball with the smoky heat of the Chipotle Morita Chile. We didn't over season the chicken, just a light and bright mixture of olive oil, Orange Zest, salt and pepper to really feature the flavor of the BBQ sauce. If you prefer to use bone in, skin on chicken add the olive oil seasoning mixture under the skin for the best flavor. Watch for flareups on the grill from the skin and move to indirect heat if the skin starts to burn.
Sometimes the best things in life are the simple things and we think this is one of them. This BBQ chicken is sure to be a summertime favorite.
To rehydrate the Dried Chipotle Morita Chile, just soak in hot water for about 20 minutes. They will be very soft and pliable. On a cutting board slice the chile and remove the stem and seeds. You can leave some of the seeds to amp up the heat a little or discard them for a milder flavor.
- 2 Tablespoons olive oil
- 1 teaspoon Dried Orange Zest
- 1 1/2 teaspoons Kosher Salt
- 1 teaspoons Black Pepper
- 8 medium boneless, skinless chicken breast (about 6 oz each)
- 1/2 cup tomato ketchup
- 3 Dried Chipotle Morita Chiles, rehydrated, stems and seeds removed
- 3/4 cup fresh squeezed orange juice
- 1/2 cup chicken stock
- 1/4 cup orange marmalade
- 2 Tablespoons unsalted butter
- In a small bowl combine olive oil, Dried Orange Zest, Kosher Salt and Black Pepper.
- Rub the mixture on the chicken breasts, cover and sit at room temperature.
- In a small food processor, blender or mortar/pestle process or grind the ketchup and rehydrated Dried Chipotles to a paste-like consistency.
- In a small saucepan over medium high heat, combine ketchup/Chipotle mixture, orange juice, chicken stock, orange marmalade bring to a boil and then reduce to a simmer and cook for about 10 minutes.
- Add butter and stir until melted. Sauce should thicken to a consistency that coats the back of a spoon.
- Remove from heat and set aside.
- Heat grill to medium direct heat. Grill chicken over medium heat for 15 to 20 minutes, turning every 5 minutes or so.
- Brush chicken with the orange chipotle sauce and continue grilling for another 5 minutes, turn and brush sauce on the other side and grill 5 minutes more or until chicken reaches and internal temperature of 170 degrees.
- If sauce starts to burn, move chicken from the direct heat and continue cooking over indirect until done.
- Remove chicken from the grill and rest for 10 minutes before slicing. Serve with any of the remaining sauce.
