Chipotle-Orange Glazed Chicken with Black Bean, Corn and Tomato Salad Recipe

Yesterday morning Mae showed FOX41 viewers how to create Chipotle-Orange Glazed Chicken with Black Bean, Corn and Tomato Salad! For a copy of this flavorful recipe, see below.

Chipotle-Orange Glazed Chicken with Black Bean, Corn and Tomato Salad

 Serves: 4

Chipotle-Orange Glazed Chicken:

Ingredients:

2 tbsp    orange juice concentrate, thawed

3 tsp      finely chopped chipotle chilies in adobo sauce

3 tsp      balsamic vinegar

2 tsp      molasses

1 tsp      Dijon mustard

4              boneless, skinless chicken breasts, trimmed of fat (8 ounces)

¼ tsp     salt

Method:

Preheat grill or broiler to high. Lightly oil the rack. Whisk orange juice concentrate, chilies, vinegar, molasses and mustard in a small bowl. Sprinkle chicken with salt. Grill or broil the chicken for approx. 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze for approx. 4 minutes. Turn the chicken again, brush with the glaze, and cook until it is no longer pink in the middle, or approx. 3 minutes.

Black Bean, Corn and Tomato Salad:

Ingredients:

1 can (14 oz)                       black beans, rinsed and drained

2 c                                           corn kernels

1                                              red bell pepper, small, seeded and chopped

1/2                                         red onion, chopped

1 ½ tsp                                  ground cumin

2 tsp                                      hot sauce

1                                              lime, juiced

2 tbsp                                    vegetable or olive oil

2                                              tomatoes, diced

salt and pepper – to taste

Method:

Combine all ingredients in a bowl and put in the refrigerator for approx. 10 minutes; toss and serve.