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Orange Adobo Chicken

Combining the sweet flavor of oranges with a little spice from chipotle chiles in adobo sauce, these chicken breasts are the perfect warm weather grilling fare!
4 Servings Recipe By Pin Print
Orange Adobo Chicken

Ingredients

  • 4 cups Orange Juice
  • ¼ cups Brown Sugar
  • 1 tablespoon Season Salt
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 tablespoons mince Chipotle Peppers in Adobo Sauce
  • 2 pounds Chicken, Boneless Breasts

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large saucepan over medium heat, heat orange juice and brown sugar, whisking constantly until sugar is completely dissolved.
  2. Whisk in season salt, salt, pepper and chiles, cooking for an additional 3-4 minutes.
  3. Place chicken breasts in a glass baking dish, and pour sauce over top.
  4. Marinate in refrigerator for 1-2 hours.
  5. Discard extra marinade. Grill chicken over medium heat until cooked through, turning once.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large saucepan over medium heat, heat orange juice and brown sugar, whisking constantly until sugar is completely dissolved.
  2. Whisk in season salt, salt, pepper and chiles, cooking for an additional 3-4 minutes.
  3. Allow sauce to cool completely.
  4. Pour sauce into gallon size freezer storage bags. Place chicken breasts in gallon freezer storage bag with sauce. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Discard extra marinade. Grill chicken over medium heat until cooked through, turning once.

4 Comments

Join the discussion
  1. This didn’t make it to the freezer. It was wonderful! The flavors were so satisfying. I cut the chipotles to 1 tablespoon because of little ones, but there was no zing at all after cooking, although there was some in the marinade – Lisa mentioned that it mellowed and she was right. Next time I’ll use the stated 2 tablespoons.
    .
    I had some oranges on hand, so I peeled them and pureed them whole with a peeled lime in my heavy-duty blender instead of using plain orange juice, then added the remaining marinade ingredients along with 4 teaspoons Penzey’s Adobo Salt-Free Seasoning and blended it a bit more. I forgot to heat the marinade but found that the sugar dissolved in the blender, so heating wasn’t necessary and preserved the nice fresh citrus flavor. There is enough marinade for 4 pounds of chicken, maybe even 5 or 6 pounds.
    .
    I had widely mixed sizes of chicken breasts, so I pounded them slightly to about 1/2″ thickness so they would cook more evenly. I grilled them over Direct/Medium heat for 2 minutes per side and they were perfect – so juicy and bursting with flavor. A cilantro-lime yellow rice was a good complement for the adobo chicken.
    .
    Thank you, Lisa, for a “10” recipe. Tomorrow I’ll have to stock up on more chicken so I can actually freeze this recipe.

  2. I’m making this tonight. I buy the cans of chillies in odobo sauce then freeze them individually in ice cube trays, then put in a ziplock bag. that way I always have them on hand. I’m going to divide the marinade and use it on pork chops next week too! Thank you1

    1. Nicole, if you want to save freezer space and own a FoodSaver or other vacuum machine, you might try pureeing a can of chipotles in adobo sauce and vacuuming it in an 8-ounce canning jar. This stores almost indefinitely in the refrigerator. It has worked for me for 10 years or more….the method, not one can of chipotles!

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