Deeply satisfying and delightful, this Citrus Sorghum Chipotle Chicken is smoky and sweet.
Juice from 2 oranges
Juice from 2 limes
3 tablespoons sorghum molasses
1 tablespoon minced chipotle in adobo
2 boneless skinless chicken breasts
Salt and ground black pepper
Olive oil or coconut oil
Fresh cilantro, for garnish
In a small bowl, whisk together the orange juice, lime juice, sorghum and chipotle.
Season chicken on both sides with salt and pepper.
In a large skillet, heat enough olive oil or coconut to coat over medium heat until hot, but not smoking. Add the chicken and cook, turning once, until browned on both sides. Pour in orange juice-sorghum mixture and reduce heat to medium-low. Cover and cook, turning chicken occasionally, for 10 minutes or until chicken reaches an internal temperature of 165 degrees. Transfer chicken to a plate or serving platter and tent with foil. Bring sauce in pan to a boil and simmer, stirring frequently, until reduced and thickened, about 5 minutes. Serve over chicken.
Makes 2 servings.