Ingredients
6
boneless skinless chicken breasts
2/3
cup dark beer or nonalcoholic dark beer
1/3
cup orange juice
1
teaspoon crushed red pepper flakes
1
teaspoon dried oregano leaves
1
teaspoon pepper
1/2
teaspoon ground cumin
2
teaspoons vegetable oil
1
small onion, chopped (1/3 cup)
1
clove garlic, finely chopped
2
cups orange juice
2
tablespoons balsamic vinegar
1/3
cup packed dark brown sugar
1/3
cup ketchup
3
tablespoons molasses
1
to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
Preparation
Place chicken in shallow glass or plastic dish or large resealable food-storage plastic bag. In small bowl, mix all marinade ingredients. Pour marinade over chicken; turn to coat chicken with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, 8 hours or overnight.
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. Add 2 cups orange juice and the vinegar; heat to boiling. Reduce heat; simmer uncovered until mixture is reduced to 1 cup. Remove from heat; stir in brown sugar, ketchup and molasses. Stir in desired amount of chiles. Set aside.
Remove chicken from marinade; discard marinade. 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 165°F).
Heat any remaining glaze to boiling; boil and stir 1 minute. Serve with chicken.
