Grilled chicken with orange, honey and chipotle glaze: Pollo a la parrilla con salsa de naranja, miel y chipotle
Honey and citrus fruits go well together, and here they are combined with chipotle chiles, garlic and spices for a flavorful take on grilled chicken. This dish may also be baked in the oven.
Ingredients
For the chicken and marinade:
- 2 ½ - 3 pounds chicken pieces
- 1 cup fresh orange juice
- ¼ cup each chopped cilantro and chopped parsley
- ½ tablespoon powdered ginger
- ½ tablespoon dried thyme leaves
- 2 tablespoons finely grated orange peel
- 2 cloves garlic, pressed through a garlic press
- 2 tablespoons olive oil
- 2 tablespoons pineapple vinegar (or substitute apple vinegar)
- 1 teaspoon salt or to taste
For the glaze:
- 2 cups orange juice
- 6 tablespoons honey
- 2 tablespoons finely grated orange peel
- 2 chipotle chiles in adobo, seeded if desired
Place the chicken pieces in a non-reactive container, such as a Pyrex baking dish. In a bowl, whisk together all marinade ingredients to combine thoroughly. Pour marinade over chicken, cover and marinate overnight.
To make glaze: Boil orange juice and honey until reduced to 1 cup. Add the grated orange peel and chipotles and mix thoroughly. Taste and add a bit more of the adobo sauce if desired. Set aside.
Remove the chicken from the marinade, discard excess marinade, and grill chicken on an outdoor or indoor grill, turning frequently, until cooked through. Brush chicken with glaze and cook for 2 minutes longer on each side. Serve any remaining glaze in a separate bowl. Serves 6.
Link to source article: Honey: A sweet Maya legacy.
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