Monday, March 21, 2011

Spanish Chicken

I am so happy with the recent weather we've been having here in the Midwest. We've grilled the last two nights, busting out new marinades both nights. We absolutely loved this one. My son ate two pieces of chicken and wanted more, but we didn't have more! I am considering making this again next week because I will crave it. I know the weather won't stay around but this recipe will. It can be grilled or broiled so give it a try, even if you aren't having perfect 80 degree weather ;)
5 WW+ points per thigh, less if you don't eat the skin

6 chicken thighs, extra fat removed
1 TBS vinegar
2 tsp soy sauce
1 packet Sazon (in the Spanish aisle)
Adobo seasoning (in the Spanish or seasoning aisle)

Combine vinegar, soy sauce and Sazon in Ziploc bag. Add the chicken then sprinkle with as much Adobo seasoning as you would like (I used at least 1.5 TBS). Marinate for at least 20 minutes in fridge, overnight recommended. I put in the fridge before I go to bed and grill the next night for dinner. Grill or broil until cooked thoroughly, being careful not to burn chicken. I had the chicken over low heat on the grill and had the other, indirect burners on med-high. I grilled it for 20 minutes with thigh meat up and then flipped it over to brown skin. Always check with a food thermometer.

***I served this with Birds Eye brand Garlic Cauliflower and Knorr Spanish flavored rice. It was perfect. Enough said.

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