From Comfort Classics by Weight Watchers, p. 154
PREP 15 MIN GRILL 15 MIN SERVES 4
PREP 15 MIN GRILL 15 MIN SERVES 4
4 scallions, chopped
1/4 c lime juice
1/4 c lightly packed fresh cilantro leaves
2 T + 1 t sugar
1 T low-sodium soy sauce
2 garlic cloves
2 quarter-size slices peeled fresh ginger
2 jalapeno peppers, seeded & chopped
1 t ground allspice
1/4 t cinnamon
4 skinless, boneless chicken thighs, 1 1/4-lb each, trimmed
1/2 peeled & cored pineapple, diced
1/2 small red onion, finely chopped
1 T apple cider vinegar
1 T chopped fresh cilantro
1/2 t salt
1 Place the scallions, lime juice, packed cilantro leaves, 2 T of the sugar, soy sauce, garlic, ginger, jalapenos, allspice, and cinnamon in a blender and process until smooth. Transfer to a zip-close plastic bag; add the chicken. Squeeze out the air and sea the bag; turn to coat the chicken. Refrigerate, turning the bag occassionally, at least 1 hour or up to 8 hours.
2 Meanwhile, to make the salsa, stir the pineapple, onion, vinegar, chopped cilantro, and remaining 1 t sugar together in a medium bowl. Cover and refrigerate until ready to use.
3 Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-hot fire.
4 Remove the chicken from the marinade, sprinkle with sale, and place on the grill rack. Discard the marinade. Grill the chicken, turning occasionally, until cooked through, 12-15 minutes. Serve with salsa.
PER SERVING (1 chicken thigh & 1/2 c salsa) 6 POINTS
Alterations: We made several alterations to this recipe and I'm not sure how they affected the points value.
1 We totally forgot to make the salsa.
2 We forgot to put the ginger in the marinade.
3 We substituted sweetner for sugar.
4 We left out the scallions.
5 We used regular soy sauce instead of low-sodium.
6 We served it with brown rice and green and yellow beans on the side.
7 We let it marinade for the full 8 hours.
Rating: We give it 4 stars (out of 5).
Review: We really enjoyed, this easy recipe. Don't be put off by the jalapeno peppers because you just get the flavour from them and not the heat. Instead of a hot flavour, you end up with a refreshing little dish that tastes of the Caribbean. We forgot to make the salsa but that ended up being fine since the chicken itself had plenty of flavour. The longer that you let it marinade, the better it will be. We don't think that this would be a good dish for picky eaters, as the texture of the marinade and the full flavour could be off-putting.
1/4 c lime juice
1/4 c lightly packed fresh cilantro leaves
2 T + 1 t sugar
1 T low-sodium soy sauce
2 garlic cloves
2 quarter-size slices peeled fresh ginger
2 jalapeno peppers, seeded & chopped
1 t ground allspice
1/4 t cinnamon
4 skinless, boneless chicken thighs, 1 1/4-lb each, trimmed
1/2 peeled & cored pineapple, diced
1/2 small red onion, finely chopped
1 T apple cider vinegar
1 T chopped fresh cilantro
1/2 t salt
1 Place the scallions, lime juice, packed cilantro leaves, 2 T of the sugar, soy sauce, garlic, ginger, jalapenos, allspice, and cinnamon in a blender and process until smooth. Transfer to a zip-close plastic bag; add the chicken. Squeeze out the air and sea the bag; turn to coat the chicken. Refrigerate, turning the bag occassionally, at least 1 hour or up to 8 hours.
2 Meanwhile, to make the salsa, stir the pineapple, onion, vinegar, chopped cilantro, and remaining 1 t sugar together in a medium bowl. Cover and refrigerate until ready to use.
3 Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-hot fire.
4 Remove the chicken from the marinade, sprinkle with sale, and place on the grill rack. Discard the marinade. Grill the chicken, turning occasionally, until cooked through, 12-15 minutes. Serve with salsa.
PER SERVING (1 chicken thigh & 1/2 c salsa) 6 POINTS
Alterations: We made several alterations to this recipe and I'm not sure how they affected the points value.
1 We totally forgot to make the salsa.
2 We forgot to put the ginger in the marinade.
3 We substituted sweetner for sugar.
4 We left out the scallions.
5 We used regular soy sauce instead of low-sodium.
6 We served it with brown rice and green and yellow beans on the side.
7 We let it marinade for the full 8 hours.
Rating: We give it 4 stars (out of 5).
Review: We really enjoyed, this easy recipe. Don't be put off by the jalapeno peppers because you just get the flavour from them and not the heat. Instead of a hot flavour, you end up with a refreshing little dish that tastes of the Caribbean. We forgot to make the salsa but that ended up being fine since the chicken itself had plenty of flavour. The longer that you let it marinade, the better it will be. We don't think that this would be a good dish for picky eaters, as the texture of the marinade and the full flavour could be off-putting.
Have you tried this recipe? How did you like it?
Let us know what you think in the comments below.
Let us know what you think in the comments below.
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