Smoky Orange Chile Glaze
makes 1/2 cup,
enough for 4 chicken cutlets
NOTE: Chipotle
chiles add a smoky, hot flavor to plain chicken breasts. Orange
zest and juice, cilantro, molasses, and a touch of lime add sweet
and sour notes that balance the heat and smoke of the
peppers.
4 chipotle chiles in adobo sauce, roughly chopped (about 21/2 tablespoons), with 2 tablespoons adobo sauce
1 teaspoon grated orange zest
2 tablespoons orange juice
1/4 cup lightly packed cilantro leaves
2 teaspoons molasses
3 tablespoons vegetable oil
1 lime, cut into 8 wedges
INSTRUCTIONS:
Puree chipotle chiles, adobo sauce, zest, juice, cilantro, and molasses in food processor or blender until smooth. Slowly add oil in thin stream until incorporated. Apply glaze as directed in recipes for charcoal-or gas-grilled cutlets. Serve grilled chicken with lime wedges.