This is an excellent grilled chicken recipe that we tried last week. Unfortunately, I don't remember where I got the recipe. Luckily, I emailed it to several people, so I cut and paste it from my "sent file" to here.
1 navel orange
2 tbsp grated fresh ginger
2 tbsp low sodium soy sauce
3 minced garlic cloves
(I added hot chili paste to my marinade because I like it spicy!)
1/2 tsp salt
1/4 tsp black pepper
6 (1/4 pound) skinless bone-in chicken thighs, trimmed of fat. (I used boneless, and it was fine)
1. To make the marinade, grate the zest from the orange and set aside. Peel the orange, section it and chop the sections. Combine the orange zest, chopped orange, ginger, soy sauce and garlic in a ziploc bag; add the chicken. Squeeze out the air and seal bag; turn to coat the chicken. Refrigerate, turning occasionally, at least 3 hours or overnight.
2. Spray the grill rack with nonstick spray; prepare the grill.
3. Remove the chicken from the marinade; discard the remaining marinade. Sprinkle the chicken with the salt and pepper and place it on the grill rack. Grill until thermometer registers 180 degrees, about 10 minutes each side.
Per serving (1 thigh) 129 calories, 7g fat, 2g saturated fat, 0g trans-fat, 57 mg cholesterol, 297mg sodium, 1g carbs, 0g fiber, 16g protein.
I figured it to 3 points a thigh for anyone following weight watchers.
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| Pounds lost: 9.0