| This recipe is liked by 1 person(s). |
Asian Grilled Chicken
Nb persons: 3
Yield: 3 oz
Preparation time:
Total time:
Source: Gina's Weight Watcher Recipes
| I love spring! It's so nice to get outside and use my grill. Here is a low fat, tasty recipe for chicken. The marinade gives this grilled chicken a lot of flavor. Letting it marinade overnight gives you the best results. This recipe would work for boneless, skinless thighs as well. Serve this with rice or vegetables. Servings: 3 • Size: 2 cutlets • Old Points: 6 pts • Points+: 6 pts Calories: 295.9 • Fat: 6.1 • Carbs: 11.4 • Fiber: 1.3 • Protein: 39.9 | |
| 6 | thin boneless skinless chicken cutlets, (3 oz each) |
| Marinade: | |
| 2 tbsp | lemon juice |
| 2 tbsp | toasted sesame seeds |
| 2 cloves | garlic, minced |
| 2 tsp | fresh ginger, peeled and minced |
| 2 | green onions, minced |
| 1/4 cup | low sodium soy sauce |
| 1/4 cup | teriyaki sauce |
| 1 tsp | honey |
| 2 tsp | sesame oil |
Combine all marinade ingredients in a small bowl.
Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.
Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter
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