1/2 teastpoon kosher salt
In a small bowl combine salt, black pepper, and 1/8 teaspoon of the nutmeg; sprinkle evenly over chicken thighs. For glaze, in a small saucepan combine peach preserves, vinegar, chipotle chile pepper, and remaining 1/8 teaspoon nutmeg; heat and stir just until preserves are melted. Set aside.
Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place chicken thighs, bone sides down, on grill rack over the drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink (180 degrees F), brushing with glaze during the last 10 minutes of grilling. Makes 4 servings.
*COOKS NOTE: If you prefer, use 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total). Prepare as directed in Step One. Place chicken breast halves on the grill rack directly over medium heat; grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling and brushing often with glaze during the last 2 minutes of grilling.
Per Serving: 259 Calories; 6g Fat (22.4% calories from fat); 2g Saturated Fat; 32g Protein; 18g Carbohydrate; trace Dietary Fiber; 134mg Cholesterol; 397mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.
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