Grilled Herbed Chicken Thighs
Serve with rice pilaf

Serves 4

1 garlic clove, pressed
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
1 teaspoon chopped fresh rosemary*
1/2 teaspoon pepper
1 1/2 pounds skinned and boned chicken thighs**
1/2 lemon

Honey Mustard Sauce
1/2 cup low fat mayonnaise (we used Hellman's)
2 tablespoons Dijon mustard
2 tablespoons honey

Stir together all ingredients for honey mustard sauce. Makes about 3/4 cup.

For Chicken: Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.

Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes.

*Fresh thyme, cilantro, or oregano may be substituted.

**1 1/2 pounds boneless skinless chicken breasts may be substituted.


Per Serving): 254 Calories; 10g Fat (34.7% calories from fat); 1g Saturated Fat; 20g Protein; 22g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 1062mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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