Orange and Chipotle Chicken - KATV - Breaking News, Weather and Razorback Sports

Orange and Chipotle Chicken

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By Gary Duke at Alley Oops


Marinade:
1 cup orange juice
1 small chipotle pepper in adobo sauce, diced
1 teaspoon adobo sauce
1 tablespoon cumin
1 teaspoon salt

Sauce:
1 cup orange marmalade
1 tablespoon balsamic vinegar
1 chipotle pepper, fine diced
1/2 teaspoon each salt and pepper
green onions, thinly sliced

4-6 pieces of chicken, breast or thighs, skin-on or skinless, boneless or bone-in. Just what ever you like, you could also use pork for this dish.

1. Mix the marinade together, cover chicken or pork with the marinade, toss to coat, and refrigerate for 2 hours. I put this in a large zip lock bag.
2. For the sauce, mix all ingredients, except the green onions together in a sauce pan, bring to a boil and cook for about 2 minutes, Stir in green onions.
3. Remove chicken from marinade, discard marinade, grill chicken or saute in a little olive oil. Towards the end of cooking the chicken, add a little sauce to the top and serve sauce on the side.
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