Ww 6 Points Citrus Broiled Chicken Recipes

CITRUS BBQ CHICKEN

Steps:

• Put the chicken in a large resealable plastic bag.
• Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.
• Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight.
• Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.
• Prepare a grill for medium-high heat.
• Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
• Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes.
• Serve the chicken with the remainder of the sauce.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

THREE-CITRUS CHICKEN BREAST WITH COMPOUND BUTTER

Steps:

• Prepare the compound butter: Using a fine zester, grate the zest off the lemons, grapefruit and orange. Reserve the citrus for the marinade. Add the zest to a mixing bowl with the butter, Fresno chile, minced shallot, chives, 1 teaspoon salt and a sprinkle of freshly ground black pepper. Mix together well and set aside.
• Marinate the chicken: Slice the citrus into 1/4-inch rounds and add to a large baking dish with the garlic, orange juice, olive oil, Dijon, vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix well to combine. Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken. Cover and refrigerate for 45 minutes.
• Heat a grill to medium-high. Preheat the oven to 350 degrees F.
• Remove the chicken from the fridge and allow to come to room temperature. Remove from the marinade and discard. Season the breasts on both sides with salt and 4 to 5 turns of freshly ground black pepper. Place the chicken skin-side down on the grill, and cook for about 2 minutes. Rotate 90 degrees and cook for another 2 minutes; this creates nice cross-hatch sear marks on the chicken. Turn the chicken breasts over and repeat the same cooking process on the second side.
• Once the chicken is marked off, place it on a baking sheet skin-side up. Brush the top of the chicken liberally with the citrus compound butter. Finish cooking in the oven until cooked through, 20 to 25 minutes. Allow to rest for 4 to 5 minutes. Slice the breasts by removing the meat from the bone and cutting into thick slices (or serve whole individual portions). Top with a small spoonful of remaining compound butter so it melts into chicken as it is served.

WW 6 POINTS - GRILLED CHICKEN PIZZA

Steps:

• Spray the grill rack with nonstick spray and prepare the grill for a medium-hot fire.
• Toss the chicken, basil, oil, garlic, salt, and pepper in a small bowl.
• Place the bread halves cut side up; scatter the chicken mixture evenly over them, and top with mozzarella.
• Place the bread halves on the grill, away from the heat source. Cover and cook, rotating the pizzas a half turn every 5 minutes, until the cheese is fully melted, 8-10 minute.
• OVEN METHOD: Place a baking sheet in center of oven and preheat to 400 degrees F. Place pizzas on hot baking sheet 8-10 minute.
• 6 Points per serving (1/2 pizza).

WW 6 POINTS - CHINESE SESAME CHICKEN

Steps:

• To toast sesame seeds, bake at 350F for 10 minutes.
• Spray a 5 quart saucepan or dutch oven with nonstick spray.
• Set over medium heat.
• Add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4-6 minutes.
• Transfer chicken to a platter and set aside.
• In 2-cup measure or small mixing bowl, combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic, and red pepper. Mix well.
• Pour into pot and cook over medium heat for 1-2 minutes, stirring constantly to scrape up any browned particles from bottom of pan.
• Reduce heat to low and return chicken to pot.
• Cover and cook until chicken is tender, 20-25 minutes.
• Transfer chicken to platter and keep warm, reserving liquid in pot.
• Dissolve cornstarch in remaining tablespoon water and add liquid to pot.
• Cook, stirring frequently, until sauce is thickened, 3-4 minutes.
• Pour sauce evenly over chicken and sprinle with toasted sesame seeds.
• 6 Points per serving (serves 4).

WW 3 POINTS - BEER BROILED CHICKEN DRUMSTICKS

Steps:

• Combine 1 cup of the beer, jalapeño pepper, garlic, five spice powder, and salt in a zip-lock bag.
• Add the chicken, squeeze out the air and seal the bag.
• Turn to coat the chicken.
• Refridgerate, turning the bag occasionally, 2 hours or overnight.
• Spray broiler rack with nonstick spray and preheat broiler.
• Transfer chicken to broiler rack, discard marinade.
• Broil chicken 5 inches from heat, turning occasionally and basting with remaining 1/2 cup beer, until thermometer reads 180*F, about 20 minutes.
• 3 points per serving (2 drumsticks).

WW 6 POINTS - POLLO BORRACHO (DRUNKEN CHICKEN)

Steps:

• In small saucepan, combine raisins and sherry; cook over low heat just until comes to a simmer. Remove from heat, let stand 10 minute.
• On paper plate or wax paper, combine flour, salt, and pepper. Coat skinned side of each chicken breast with flour mixture. Set chicken aside.
• In medium non-stick skillet, heat oil; add chicken flour-side down. Cook over med-high heat 5 min until golden brown. Turn chicken over, cook 3 min longer. Remove chicken from skillet, set aside.
• In same skillet, cook onions over med heat, stirring frequently, 8-10 min until lightly browned. Add almonds and garlic; cook, stirring frequently, 3 min until almonds are golden brown.
• Add broth, olives, thyme, and reserved raisin mixture, increase heat to high. Cook, stirring occasionally, until liquid is reduced in volume by about a third, about 10-15 minute.
• In small bowl, with wire whisk, combine vinegar, tequila, cornstarch and sugar. Add broth to mixture. Bring liquid to a boil, reduce heat to low. Cook, stirring occasionally, until slightly thickened. Add reserved chicken; simmer, basting chicken frequently with sauce, 5-10 min, until chicken is cooked through.
• Chicken thighs = 6 points per serving (1 thigh + 1/2 cup sauce).
• Chicken breasts = 5 points per serving (1 breast + 1/2 cup sauce).

WW 6 POINTS - CITRUS BROILED CHICKEN

Steps:

• Place chicken, orange zest, orange juice, lemon juice, honey, mustard, sugar, salt and pepper in large ziplock bag.
• Squeeze out air and seal bag, toss to coat.
• Refridgerate and turn occasionally 1 hr to overnight.
• Spray broiler rack with nonstick spray.
• Preheat broiler.
• Remove chicken from marinade.
• Pat chicken dry with paper towels.
• Reserve the marinade.
• Arrange chicken on broiler rack.
• Broil 7-inches from heat, turning frequently, until chicken is browned and cooked through, about 25 minute.
• Meanwhile, pour marinade into small saucepan; bring to a boil.
• Boil, stirring occasionally, until sauce thickens slightly, about 10 minute.
• Stir in currants.
• Spoon sauce over chicken and sprinkle with mint.
• Serve with orange and lemon wedges if using.