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Spicy Cumin-Crusted Chicken with Orange-Chipotle Sauce

Recipe Introduction


Source: Cooking Light-6/01





List of Ingredients



• 1/3 cup cumin seeds
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon black pepper
  
• 4 (4 ounce) skinless boneless chicken breast halves
  
• cooking spray
  
• Orange Chipotle Sauce:
  
• 2 tablespoons olive oil
  
• 1 cup chopped onion
  
• 1 cup chopped tomato
  
• 2 tablespoons minced garlic (about 6 cloves)
  
• 2 tablespoons chopped drained canned chipotle chile in adobo sauce
  
• 2 cups fresh orange juice (about 4 oranges)
  
• 1 cup white vinegar
  
• 1/2 cup ketchup
  
• 1/4 cup packed brown sugar
  
• 1/4 cup molasses
  
• 1/4 teaspoon kosher salt
  
• 1/4 teaspoon black pepper
  
• 1/4 cup fresh lime juice
  
• 1/2 cup chopped fresh cilantro
  






Instructions



1. Prepare grill.
   
   
2. Combine the first 3 ingredients in a small bowl. Rub both side of the chicken with the spice mixture. Place chicken on grill rack coated with cooking spray; cover and grill 6 minutes.
   
   
3. Uncover chicken, and brush with 1/2 cup Orange-Chipotle Sauce; cook for 6 minutes or until done, turning once. Serve with remaining sauce.
   
   
4. Yield: 4 servings (serving size: 3 ounces chicken and about 1/3 cup sauce). 448 cal, 11.2g fat, 30.5g pro, 61.2g carb, 66mg chol, 891mg sod.
   
   
5. For sauce: Heat oil in a large skillet over medium-high heat. Add onion; saute for 10 minutes or until browned, stirring frequently. Add tomato, garlic, and chile; cook 3 minutes. Add orange juice and vinegar; bring to a boil. Reduce heat; simmer until reduced to 1 1/3 cups (about 30 minutes). Stir in the ketchup, sugar, molasses, salt, and pepper; cook 5 minutes. Place mixture in a food processor; process until smooth. Stir in lime juice and cilantro.
   
   






Final Comments


Notes: Slather on this smoky, citrus-infused sauce during the last half of the cooking time to avoid charring.