INGREDIENTS: Chicken and Beer Marinade: 6 boneless skinless chicken breasts 2/3 cup dark beer or nonalcoholic dark beer 1/3 cup orange juice 1 teaspoon crushed red pepper flakes 1 teaspoon dried oregano leaves 1 teaspoon pepper 1/2 teaspoon ground cumin Orange-Chipotle Glaze: 2 teaspoons vegetable oil 1 small onion, chopped (1/3 cup) 1 clove garlic, finely chopped 2 cups orange juice 2 tablespoons balsamic vinegar 1/3 cup packed dark brown sugar 1/3 cup ketchup 3 tablespoons molasses 1 to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can) DIRECTIONS: 1. Place chicken in shallow glass or plastic dish or large resealable food-storage plastic bag. In small bowl, mix all marinade ingredients. Pour marinade over chicken; turn to coat chicken with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, 8 hours or overnight. 2. Heat gas or charcoal grill. In 2-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until soft. Add 2 cups orange juice and the vinegar; heat to boiling. Reduce heat; simmer uncovered until mixture is reduced to 1 cup. Remove from heat; stir in brown sugar, ketchup and molasses. Stir in desired amount of chiles. Set aside. 3. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F). 4. Heat any remaining glaze to boiling; boil and stir 1 minute. Serve with chicken.