I was looking for a new way to make chicken and found this great recipe. When Dave asked what was for dinner last night and I told him about this recipe, he gave me that look (that would be the "why do you have to experiment" look)! See, I'm lucky in that Dave is very easy to please when it comes to dinner...he likes cheeseburgers and fries, steak and mashed potatoes, and spaghetti and meatballs. However, the potatoes and pasta are killing my attempts at getting back into the kind of shape I was in a few years ago when I made a real commitment to workout and eat better. I was so excited when he finished his plate and went back for more. This "experiment" got the thumbs up so I'll throw it into the rotation! For those of you that live in areas where the grill has already been stowed due to inclement weather, you could try broiling instead. Since I live in Florida, the grill is out year-round!
Grilled Garlic Chicken
1/2 cup balsamic vinegar
3 tablespoons honey
2 teaspoons lemon juice
2 teaspoons vegetable oil
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
4 cloves garlic, chopped
6 skinned, boneless chicken breast halves
Combine first 7 ingredients in a small bowl; stir well. Place chicken in a shallow dish. Pour marinade over chicken; cover and marinate in refrigerator for at least 30 minutes.
Remove chicken from marinade, reserving marinade. Place marinade in small saucepan; bring to a boil over medium heat. Reduce heat, and simmer 5 minutes.
Place chicken on grill over medium flame and cook for at least 5 minutes on each side or until done, basting frequently with marinade (grilling time will depend on thickness of chicken breasts - the thickness of the breasts I grilled varied so I grilled for a minimum of 15 minutes and the thickest pieces for 25 minutes and the chicken was very moist).
Grilled Pineapple Slices
1 small fresh pineapple, peeled and cored* (I actually used canned rings)
3 tablespoons dark rum
2 tablespoons brown sugar
1 tablespoon reduced-calorie margarine, melted
Cut pineapple into 6 (3/4 inch thick) slices. Center each slice on a piece of heavy-duty aluminum foil.
Combine rum, brown sugar, and margarine in a small bowl; stir well. Brush pineapple slices evenly with rum mixture. Fold upper halves of foil over pineapple slices, and seal. Place pineapple packets on grill, and grill 15 minutes.
This recipe will yield 6 servings. The chicken is approximately 143 calories per serving, and the pineapple is approximately 107 calories per serving.
About this blog
The original intention of this blog was to help promote my handcrafted jewelry and beading supplies. However, I believe I lead an interesting life (which Dave gets a lot of credit for), so you will often find ramblings about things other than beads and jewelry! Hope you enjoy reading about it as much as I enjoy living it!!!