Better for You Weight Watchers Oven Fried Chicken Recipe

June 14, 2006 | Posted by Allison as Weight Watchers Recipe & Handy Info, Yummy Can't Say No Chicken Recipes at 12:04 pm | (4) Comments »

Oven Fried Chicken.jpg Let’s not let Colonel Sanders get us down, allow this wonderful & better for you Weight Watchers Southern-Style Oven Fried Chicken recipe raise your spirits & lower your trans fat! This is really a great & guilt-free fried chicken recipe. Trust me & just try it.

Ingredients:

1/2 t. all-purpose flour
1/4 t. table salt
1/8 t. cayenne pepper
3 oz. buttermilk
3/4 C. corn flakes crumbs
1 pound boneless, skinless chicken breasts

Go ahead & preheat oven to 365 F, or 185 C.

Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.

In a medium bowl- combine flour, salt & cayenne pepper.

Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.

Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.

Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes.

Eat well & Laugh often!

Weight Watchers Jerk Chicken Thighs with Mango Salsa Recipe

June 12, 2006 | Posted by Allison as For the Grill, Weight Watchers Recipe & Handy Info, Yummy Can't Say No Chicken Recipes at 12:50 pm | (4) Comments »

jerk chickent highs Recipe.jpg Just in time for your Father’s Day cookout, give your favorite dad the food he loves instead of the classic tie gift. This Weight Watchers Jerk Chicken Thighs with Mango Salsa recipe is a melt-in-your-mouth chicken dish perfect for even the pickiest eaters.

Ingredients:

3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme
1/4 teaspoon table salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, or to taste
2 tablespoon fresh lime juice, divided
1 pound boneless, about 6 thighs
1 large mango, diced
2 small shallots, finely chopped
1 large jalapeno pepper, minced
1 tablespoon cilantro, chopped
1/8 teaspoon salt

What’s Next:

Go ahead & preheat your grill to medium heat.

In a large bowl- combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper & 1 tablespoon of lime juice. Mix into a paste.

Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.

Meanwhile, let’s move on to the Mango Salsa. In a medium bowl- combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt.

Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve.

Eat well & Laugh often!

Wednesday Chicken Recipes: Japanese Yakitori Chicken

June 7, 2006 | Posted by Allison as For the Grill, Yummy Can't Say No Chicken Recipes at 1:06 pm | Comments »

That Jamaican jerk chicken recipe just melts in your mouth, as well as this Japanese Yakitori Chicken recipe. I had the Yakitori chicken at a local restaurant & had to find out how to make it. Luckily, I found a recipe true to the taste I fell in love with. Enjoy.

Ingredients:

1 pound chicken, cut into cubes
8 spring onions, cut into 2″ slices
Bamboo skewers

Yakitori Sauce Ingredients:

6 tablespoons saki, or sherry
3/4 cup soy sauce
3 tablespoons Morita Mirin Seasoning
2 tablespoons white sugar

What’s Next:

Go ahead & get your grill good & hot.

In a large saucepan- combine the sauce ingredients & bring to the boil.

Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked, about 10-15 minutes.

Eat well & Laugh often!

Wednesday Chicken Recipes: Joyful Jamaican Jerk Grilled Chicken & Veggies

June 7, 2006 | Posted by Allison as For the Grill, Yummy Can't Say No Chicken Recipes at 9:05 am | (4) Comments »

I’m writing with a hungry stomach today & I’ve got a serious craving for chicken. It’s funny, I was reviewing my last few posts and it looks like I’ve been in a sweet tooth mood lately! Well, say hello to my little friend- the Joyful Jamaican Jerk Grilled Chicken recipe. It’s delicious, it’s easy & you’ll want more.

Ingredients:

4 tablespoons jerk sauce, found in the dressing section of grocery
2 large chicken breasts, boneless
1 plantain, sliced
4 oz okra, cut into 1/2″ round
2 red jalapenos, sliced
1 tablespoon extra virgin olive oil
3 tablespoons white wine
2 tablespoons butter

What’s Next:

Marinate chicken breasts with 2 tablespoons of your jerk sauce & and 1 tablespoon extra virgin olive oil for about an hour. Make sure to keep marinade, you’ll be using this again soon.

Go ahead & get your grill heated up.

In a large skillet- deep fry plantain slices until golden brown, set aside.

Place chicken on grill & baste every 5 minutes with leftover marinade. Grill for 15-20 minutes, or until juices run clear & no longer pink inside.

While you have the grill going, in a large skillet- saute okra & jalapeno with butter for three minutes.

Add wine, fried plantain & 2 tablespoons jerk sauce, mix well. Remove from heat once mixture is warm all over.

Once chicken is done, set veggies on plate & place chicken on top. Now you are ready to serve & to enjoy this joyful meal for two.

Eat well & Laugh often!

Grilled Beer Can Chicken Recipe

May 25, 2006 | Posted by Allison as For the Grill, Yummy Can't Say No Chicken Recipes at 1:13 pm | Comments »

Beer Can Chicken.jpg A girlfriend of mine asked me if I had ever made Beer Can Chicken. As of last night, I can now say I have & it was quite tasty & something different to do with your grill. I like a dark beer, so I tried Guinness with our recipe.

Ingredients:

1, 4 pound whole chicken
2 teaspoons veggie oil
16-ounce can of beer, your choice
1/2 cup wood chips, preferably hickory

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

What’s Next:

Combine all rub ingredients in small bowl & set aside.

Remove giblets and neck from chicken and discard or save for another use. Rub chicken all over with vegetable oil, inside and out.

Pour half of your beer over the wood chips with a cup of water. Let soak 30 minutes.

With the pointed end of a can opener- punch several holes in the top of your beer can. Pour several tablespoons of the spice rub into the can, working slowly so it doesn’t foam over.

Go ahead & get your grill for indirect grilling, with most of the coals piled on one side and just a few sprinkled on the other. If using a gas grill, turn off half the jets.

Place the can on a flat surface. Slide the chicken’s cavity over the can. Carefully place on the grill rack, pulling out the chicken’s legs to balance it like a tripod. Sprinkle soaked chips on the coals and cover the grill. Grill until chicken registers 170 degrees in the breast and the juices run clear, adding more coals and wood chips if necessary.

With a heavy glove, use a flat spatula to lift the chicken and can off the grill and onto a flat surface, like a cutting board. Let stand about 10 minutes. Lift off the can, or carve into serving pieces while still on the upright can.

Eat well & Grill often!

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