My Brown Sugar Chili Glaze lends a sprightly flavor to anything grilled. This recipe really carries the entire palate of flavors in it. It has sweetness from the brown sugar and butter for richness. the chipotle powder and the orange and lime juices add some depth and brightness. It is not spicy-hot, though you can easily make it that way by increasing the chipotle or adding some cayenne.
Using this on everything!
I made this to use with my Chili Rubbed Pork Chops, but I really love it on everything grilled. I think it works better on grilled fruit than meat actually. The next time you are grilling, try this on some grilled pineapple or peaches. The sweet heat with the citrus really add a nice nuance to fresh fruit.
Making the Glaze
This brown sugar chili glaze is, like most glazes, a reduction sauce. For me at least, it’s hard to read a recipe about a reduction. “Reduce by xx amount” or “until it coats the back of a spoon” sometimes don’t quite work in my opinion. However, don’t fret. There’s no “must get to” consistency for this recipe. Reduce it down somewhat to concentrate the flavor, and you’ll be fine.
- 4 TBS butter
- 1/3 cup brown sugar
- 1 cup Orange Juice
- 1/4 tsp salt or to taste
- 1 tsp chipotle powder
- 1/4 tsp coarse ground black pepper
- 1/2 lime juiced
- in a small sauce pan over medium heat, melt butter. Add brown sugar and whisk until dissolved.
- Add orange juice and turn up heat to medium high. Bring to a boil then lower heat back to medium. Reduce OJ by half while whisking. About 4 minutes
- Add remaining ingredients and continue to whisk until glaze is incorporated and slightly sticks to whisk. Glaze will thicken slightly as it cools.