Name: Orange-Chipotle Glaze
Total time: 20 min
Yield: Makes about 3/4 cup
Ingredients: 2/3 cup juice plus 1 teaspoon grated zest from 2 oranges; 1 small shallot, minced (about 1 tablespoon); 1 - 2 chipotle chiles in adobo sauce, minced (1 to 2 tablespoons); 2 teaspoons minced fresh thyme leaves; 1 tablespoon light molasses; 3/4 teaspoon cornstarch; Table salt

Why This Recipe Works

To avoid the charred skin and dried-out meat that plague most chicken breast recipes, we brined the chicken, which gave us juicy, seasoned meat. Covering the chicken with a piece of foil created an oven within an oven, minimizing temperature fluctuations and promoting even cooking. To solve the problem of flabby skin, we finished the breasts on the hotter side of the grill, cooking on both sides until the skin was brown and crisp.

Instructions

Combine juice, zest, shallot, chile, and thyme in small saucepan, then whisk in molasses and cornstarch. Simmer mixture over medium heat until thickened, about 5 minutes. Season with salt. Reserve half of glaze for serving and use other half for brushing on chicken while grilling.