Pepper Chicken Monterey
Source of Recipe
WW Message Boards
Recipe Introduction
(for double contact indoor grilling)
List of Ingredients
12 ounces skinless boneless chicken thighs -- 3-oz pieces
RUB:
4 teaspoons McCormick® Roasted Garlic & Red Bell Pepper
(Monterey Style)
2 teaspoons mustard powder
2 teaspoons brown sugar
1 teaspoon Mrs Dash seasoning (original)
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper blend
ADDITIONS:
2 tablespoons balsamic vinegar
1 tablespoon orange juice
Recipe
In a ziplock bag combine the rub ingredients. Mix well. Add the chicken; zip the bag; massage the rub into the chicken (through the bag).
Add the vinegar and juice to the bag; close, removing as much air as possible. Knead to combine the liquids and spices. Refrigerate 30 minutes.
Preheat a Foreman or other two-sided electric grill. Cook the chicken 5 minutes. [Meanwhile, discard the bag]. Unplug the grill and let chicken rest 1 minute. Lift the lid and let rest 1 minute. Serve.
Per Serving: Calories 125 (29% from fat); 4g Total Fat; 1g Fiber (3 WW POINTS)
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