Post by April B. on Mar 3, 2003 13:21:54 GMT -6
413 Diet/Weight Watcher Diet Tips, Tricks and Recipes / Tangy Barbecued Chicken Thighs -5 Weight Watcher P on: Sep 22nd, 2002, 6:52pm Started by Linda | Post by Linda Re-posting of recipe by Lisa
Tangy Barbecued Chicken Thighs -5 Weight Watcher Points
1 teaspoon olive oil -- or vegetable oil
1 medium yellow onion -- chopped
2 cloves garlic -- minced
2 cups canned tomatoes -- low-sodium, with
their juice
2 tablespoons cider vinegar
2 tablespoons dark molasses
1 tablespoon prepared mustard -- yellow
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 pounds skinless chicken thighs -- about 8
In a medium-size saucepan, heat the olive oil over moderate heat for 1 minutes; add the onion and garlic and cook, uncovered, until soft--about 5 minutes. Add the tomatoes, vinegar, molasses, mustard, chili powder, and cayenne pepper; simmer, uncovered, for 20 minutes or until the mixture is slightly thickened. Cool about 20 minutes, then whirl for 30 second in an electric blender or food processor. Pour the sauce into a large, shallow
enameled or glass bowl, add the chicken thighs, and turn well to coat.
Cover and refrigerate at least 4 hours, turning th thighs occasionally. Preheat the broiler and lightly grease the rack. Broil the chicken 7 to 9 inches from the heat for 15 minutes, basting occasionally with the sauce. Turn and broil 15 minutes longer, basting occasionally, until browned. Serve the chicken with rice and pass any remaining sauce.
Serves 4
One Serving: Nutritional analysis from the cookbook
Calories 242, Total Fat 7g, Cholesterol 121mg, Protein 30g, Carbohydrates
13g, Sodium 202mg, Fiber 1g.
Tangy Barbecued Chicken Thighs -5 Weight Watcher Points
1 teaspoon olive oil -- or vegetable oil
1 medium yellow onion -- chopped
2 cloves garlic -- minced
2 cups canned tomatoes -- low-sodium, with
their juice
2 tablespoons cider vinegar
2 tablespoons dark molasses
1 tablespoon prepared mustard -- yellow
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
2 pounds skinless chicken thighs -- about 8
In a medium-size saucepan, heat the olive oil over moderate heat for 1 minutes; add the onion and garlic and cook, uncovered, until soft--about 5 minutes. Add the tomatoes, vinegar, molasses, mustard, chili powder, and cayenne pepper; simmer, uncovered, for 20 minutes or until the mixture is slightly thickened. Cool about 20 minutes, then whirl for 30 second in an electric blender or food processor. Pour the sauce into a large, shallow
enameled or glass bowl, add the chicken thighs, and turn well to coat.
Cover and refrigerate at least 4 hours, turning th thighs occasionally. Preheat the broiler and lightly grease the rack. Broil the chicken 7 to 9 inches from the heat for 15 minutes, basting occasionally with the sauce. Turn and broil 15 minutes longer, basting occasionally, until browned. Serve the chicken with rice and pass any remaining sauce.
Serves 4
One Serving: Nutritional analysis from the cookbook
Calories 242, Total Fat 7g, Cholesterol 121mg, Protein 30g, Carbohydrates
13g, Sodium 202mg, Fiber 1g.
