Photo: Jennifer Davick; Styling: Linda Hirst Photo by: Photo: Jennifer Davick; Styling: Linda Hirst

Spicy Chicken with Orange-Chipotle Sauce

Chipotle pepper gives the sweet sauce smoky heat. The sauce goes well with side dishes such as sautéed chard or brown rice.

Coastal Living MARCH 2013

  • Yield: Makes 4 servings
  • Cook time: 7 Minutes
  • Prep time: 13 Minutes
  • Chill: 2 Hours


  • 1 cup orange juice
  • 1 tablespoon Mexican seasoning or ground cumin
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • 1 1/2 teaspoons salt, divided
  • 4 boneless or bone-in chicken breasts
  • 1 cup orange marmalade
  • 3 tablespoons rice wine or balsamic vinegar
  • 1 to 2 teaspoons minced chipotle pepper in adobo sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coarsely ground black pepper
  • Chopped chives or green onions


1. Combine first 3 ingredients and 1 teaspoon salt in a large zip-top plastic storage bag. Add chicken, tossing to coat. Seal and chill at least 2 hours.

2. Combine marmalade and next 3 ingredients in a saucepan over medium-high heat. Stir in black pepper and remaining 1/2 teaspoon salt; cook 2 minutes. Stir in chives.

3. Preheat grill to medium-high heat (350° to 400°). Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 5 to 8 minutes on each side or until chicken is done. Serve with sauce.