I live by my grill in the summertime. The only problem I run into is that store bought marinades and sauces are crawling with salt and sugar. On my own I only have a few standby marinades before I start reaching for the salad dressing shelf. This is one of the recipes that helps me resist the urge to call on Kraft.
Summertime Grilled Chicken
8 whole chicken legs (about 3-1/2 pounds)
6 ounces frozen lemonade concentrate, thawed
2 tablespoons white wine vinegar
2 cloves garlic, minced
Remove skin and all visible fat from chicken. Place chicken in 13X9-inch glass baking dish. Combine remaining ingredients in small bowl; blend well. Pour over chicken; turn to coat. Cover; refrigerate 3 hours or overnight, turning occasionally.
To prevent sticking, spray grill with nonstick cooking spray. Prepare coals for grilling (or if you're like me with a Foreman electric outdoors grill set your mark to 3)
Grill 20 to 30 minutes or until chicken is no longer pink near bone, turning occasionally. (Do not overcook or chicken will be dry.) Garnish as desired.
Serves 8.
Meal Exchange: Meat 3. 169 Calories, 7g Fat, 2g Saturated Fat, 77mg Cholesterol, 3g Carb, .5 g Fiber, 22g Protein, 75mg Sodium
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