N & L Cookbook

Posts Tagged ‘salt’

Ingredients:

• 1 1/2 teaspoon brown sugar
• 1 1/4 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon chili powder
• 1 4-pound whole chicken

Directions:

1. Prepare grill for indirect grilling.
2. Combine first 7 ingredients.
3. Remove & discard giblets and neck & trim excess fat from chicken.
4. Place chicken breast side down on a cutting board.
5. Cut chicken in half length wise along backbone cutting to but through other side.
6. Turn chicken over. Starting at neck cavity, loosen skin by pushing fingers between skin and meat.
7. Rub spice mixture under skin then press skin to secure.
8. Place chicken, breast side down, on grill rack coated with cooking spray over direct heat.
9. Cover & cook for 7 minutes.
10. Turn chicken over, and cook for additional 7 minutes.
11. Move chicken over indirect heat, cover and cook for 45 minutes or until internal temperature reaches 165.
12. Transfer chicken to cutting board and let rest 10 minutes.
13. Discard skin.

• Servings:4

• Calories: 270
• Fat: 6.5g
• Fiber: 0.5g

• WW Points: 5

Ingredients:

• 2 tablespoons orange juice
• 2 tablespoons dijon mustard
• 1/4 teaspoon salt
• 3/4 cup whole wheat cracker crumbs
• 1 tablespoon grated orange zest
• 1 shallot, finely chopped
• 1/4 teaspoon ground pepper
• 4 boneless skinless chicken thighs

Directions:

1. Preheat oven to 350F
2. Spray a baking sheet with cooking spray
3. In a small bowl, combine the orange juice, mustard, and salt.
4. On a plate, combine the cracker crumbs, orange zest, shallot, and pepper.
5. Brush the chicken on both sides with the oj-mustard mixture.
6. Dredge the chicken in the crumbs pressing them to firmly coat the chicken.
7. Place the chicken on the baking sheet.
8. Bake 15 minutes, then turn.
9. Bake another 15 – 20 minutes until done.

• Servings: 4
• Serving Size: 1 thigh

• Calories: 179
• Fat: 1g
• Fiber: 16g

• WW Points: 3