 |
Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
|
From Everyone Loves Chicken by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. This is 4 points per leg. Ingredients:
1 garlic clove, minced |
1 tablespoon fresh ginger, peeled and grated |
2 tablespoons rice vinegar |
1 tablespoon asian fish sauce, nam pla |
1 tablespoon sugar |
1 tablespoon fresh cilantro, chopped |
1 tablespoon fresh mint, chopped |
2 teaspoons lime zest, grated |
1 teaspoon red chili paste, thai roasted |
1/2 teaspoon salt |
4 whole skinless chicken legs, skinned, 1/2 lb |
Directions:
1. Combine the garlic, ginger, vinegar, fish sauce, sugar, cilantro, mint, lime zest, chili paste, and salt in a large zip-lock style bag and add the chicken.
2. Squeeze the air out of the bag and seal it; turn the chicken to coat and refrigerate at least 4 hours to overnight; turning the bag occasionally.
3. Spray the grill with nonstick cooking spray and heat grill to medium-hot.
4. Lift the chicken from the marinade and place on the grill rack.
5. Discard the marinade.
6. Cover the grill and grill the chicken until well marked and an instant-read thermometer inserted ina thigh registers 180 degrees F., 12-15 minutes per side.
|
|