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Grilled Chicken with Cherry-Chipotle Barbecue Sauce
This is a spicy but not fiery-hot dish. It is made with chipotle peppers, which add not only heat but also a subtle smoky taste. Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans in the Mexican food aisle in large supermarkets. Also, be sure to use a non-reactive pan − one that is stainless steel, enamel-coated or glass − to prevent an off color and/or off flavor in acidic foods. Enjoy this variation of barbecued chicken with coleslaw and cornbread.
1 cup fresh or frozen (thawed) dark sweet cherries, pitted and chopped 1/2 cup reduced-sodium chicken broth 1/3 cup cherry preserves 1/3 cup ketchup 2 tablespoons cider vinegar 1 1/2 teaspoons minced canned chipotle peppers in adobo sauce, or more to taste 1 1/4 teaspoons dried thyme 1/2 teaspoon ground allspice 2 pounds boneless, skinless chicken breasts, trimmed of fat
Preparation
1. Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
3. Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.
Enjoy!
Nutrition Facts Per serving: 180 calories 3 g fat (1 g sat, 1 g mono) 63 mg cholesterol 14 g carbohydrate 24 g protein 1 g fiber 179 mg sodium 272 mg potassium
Posted by HoodiaPharm HungerAway ::
8:26 AM ::
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