Brush grill grate with cooking oil.
Combine the bright, smoky flavors of orange and chipotle in a sauce for a fresh take on dinner.
Servings and Ingredients
|Cooking oil for brushing grill grate|
|6 tbsp. Hy-Vee frozen orange juice concentrate, thawed|
|3 tbsp. finely chopped chipotle peppers in adobo sauce|
|1 tbsp. Hy-Vee spicy brown mustard|
|½ tsp. Hy-Vee salt|
|½ c. Hy-Vee barbecue sauce|
|12 oz. fresh green beans, trimmed|
|2 yellow bell peppers, cored and cut lengthwise into 3/4-inch strips|
|1 ¼ lbs. Hy-Vee boneless chicken breast tenders|
Things To Grab
Preheat grill for direct cooking to medium-high heat.
Meanwhile, in a large bowl stir together orange juice concentrate, chipotle peppers, mustard and salt. In a 1-cup bowl, combine barbecue sauce with 2 tablespoons of the orange juice mixture; set aside.
Add green beans and pepper strips to orange juice/peppers mixture in large bowl, stirring to coat. Using tongs, remove vegetables, shaking off and reserving excess. Place vegetables on a baking sheet to transfer to grill.
Add chicken to orange juice/peppers mixture; stir to coat. Remove chicken to baking sheet. Discard orange juice/peppers mixture.
Remove tenders and vegetables from baking sheet and place on grill across grates. Grill for 6 to 8 minutes or until well-browned and tender, turning occasionally. Spoon or brush reserved barbecue/orange juice mixture over chicken tenders before serving.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 80mg
- Sodium: 1100mg
- Total Carbohydrates: 35g
- Protein: 29g
Characterized by floral, fruity, citrus, piney, resinous, or sulfur hop character that produces medium hop bitterness, flavor, and aroma. They have a medium body, medium maltiness, and moderate to low alcohol levels. Pair with roasted or grilled meats, mild or medium cheddar, and apple pie. Best served at 45-55 degrees in a goblet or tulip glass.