2 Tablespoons Orange Juice Concentrate, thawed

1 Tablespoon Finely Chopped Chipotle Chiles in Adobo Sauce

1 Tablespoon Balsamic Vinegar

2 Teaspoons Molasses

1 Teaspoon Dijon Mustard

Salt to taste

4 boneless, skinless chicken breasts

Preheat grill on medium to medium high. Lightly oil the rack.

Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.

Sprinkle chicken with salt.

Place the chicken on the grill and brush with the glaze, turning the meat every 4 minutes and basting with glaze until meat thermometer reads 165 degrees F.