Grilled Chicken with Orange-Chipotle Glaze

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.7 cup beer dark
• 1 teaspoons chipotles in adobo finely chopped (from 7-oz can)
• 0.3 cup t brown sugar dark packed
• 1 clove garlic finely chopped
• 0.5 teaspoon ground cumin 
• 0.3 cup catsup 
• 3 tablespoons blackstrap molasses 
• 0.3 cup onion chopped
• 0.3 cup orange juice 
• 2 cups orange juice 
• 1 teaspoon oregano dried
• 1 teaspoon pepper 
• 1 teaspoon pepper red crushed
• 6  chicken breast boneless skinless
• 2 teaspoons vegetable oil 

Equipment

• bowl
• sauce pan
• grill
• ziploc bags

Directions

1. Place chicken in shallow glass or plastic dish or large resealable food-storage plastic bag. In small bowl, mix all marinade ingredients.
2. Pour marinade over chicken; turn to coat chicken with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, 8 hours or overnight.
3. Heat gas or charcoal grill. In 2-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until soft.
4. Add 2 cups orange juice and the vinegar; heat to boiling. Reduce heat; simmer uncovered until mixture is reduced to 1 cup.
5. Remove from heat; stir in brown sugar, ketchup and molasses. Stir in desired amount of chiles. Set aside.
6. Remove chicken from marinade; discard marinade.
7. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165F).
8. Heat any remaining glaze to boiling; boil and stir 1 minute.
9. Serve with chicken.