You might notice that many of the chicken recipes I post on Food Musings call for skinless chicken. While I do love those recipes there’s just something about have a piece of grilled chicken with crunchy, tasty, and yes, maybe fattening, skin. Mmmmm.
The key to this delicious chicken is to grill it first on high heat, then switch to low heat and bake it. So you get the crunchy skin on the outside but the inside of the breasts stay succulent and juicy. You can use any type of glaze or bbq sauce but I love the chipotle citrus taste. Be a little cautious with it though, I added a bit more chipotle than the recipe called for and this came out a bit more spicy than usual.
Grilled Chicken Breasts with Orange-Chipotle Glaze
From America’s Test Kitchen
- 6 bone in, skin on chicken breast halves
- Salt and pepper
- 2/3 cup orange juice, plus 1 teaspoon grated orange zest
- 1 small shallot
- 1 chipotle chile in adobo sauce, minced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon maple syrup
- ¾ teaspoon cornstarch
Trim chicken of excess fat and salt and pepper.
Combine the remaining ingredients and simmer over medium heat until thickened, about 5 minutes. Season with salt. Reserve half of the glaze for serving and use the other half for brushing on chicken during last 10 minutes of grilling.
After oiling the gas grill, cook chicken for 15 minutes over high heat, then 15-25 minutes longer over lower heat with lid down. Return chicken to high heat for last 5-10 minutes.
Serve chicken with remaining glaze to the side. I served this with Chipotle Corn on the Cob.