So it’s rather funny to me looking through pictures of the delicious grilled dish I’m blogging about today – as it has been pouring on and off all day. Listening to loud claps of thunder and rain against the window is quite relaxing – but it is certainly not grilling weather!
Good thing it’s supposed to be gorgeous out this weekend though – not to mention my husband takes his exam on Saturday so we get to celebrate with friends on Saturday night at our favorite watering hole!
Anyways, I often get wrapped up in making an elaborate meal with lots of ingredients or that requires a lot of time to marinate when it comes to grilling.
But this recipe? This is a piece of cake. Well, not really – it’s chicken people. See the title?
I served this with my Feta Mac n Cheese and some green beans – but next time, when I actually have groceries in my house, I’m definitely going to throw this together with some potatoes and a crisp green salad!
Oh and if there are any of you out there afraid of your grill – don’t be! Embrace it – there is no better time to learn than right now and I promise you, it’s kind of addictive once you’ve learned the ropes. This is a great “starter” recipe…and it’s only 6 WW points per serving!
Grilled Lemon Chicken (serves 2)
2 thin cut chicken breasts (about 4 oz. each)
3 Tbsp. reduced-calorie margarine
2 Tbsp. fresh squeezed lemon juice
1/2 Tbsp. soy sauce
1/4 tsp. honey
1/4 tsp. Dijon mustard
1/4 tsp. minced garlic
Pinch of cayenne pepper
Pinch of salt
Preheat your grill to about 375 degrees.
In a small saucepan, heat your margarine. Add your lemon juice, soy sauce, honey, mustard, garlic, salt and cayenne pepper.
Whisk ingredients together until well incorporated.
Now, arm yourself for grilling! Take your chicken, some tongs, your sauce and a basting brush.
Place chicken on the grill and brush the top with your sauce.
Close cover and cook 3-4 minutes. Flip and brush other side with sauce.
Once you have cooked another 3-4 minutes, reduce heat to about 350. Flip chicken every 2 minutes or so, basting with the sauce.
Once your chicken is cooked through and you have some nice grill marks (not char marks, mind you) you are ready to plate. I added one last brush of sauce once it was on the plate to ensure all of the flavor was there!
Just so your chicken doesn’t feel left out, make sure and add some delicious sides to your plate too…
Now this recipe made a ton of sauce which is why I lowered the heat on the grill and kept flipping, to get as much sauce on there as I could. But you could just add a chicken breast or two – I’m sure it would be great for leftovers…
Have a great weekend everybody!