You will need: Ingredients:
Gallon Zip-Lock bag 4 (1/4lb) skinless/boneless chicken
Foil breast halves
Bowl 1/2 cup freshly squeezed orange or
Spoon tangerine juice
Gloves 2 tablespoons lemon juice
Grill 1 tablespoon lime juice
Microwave 2 minced garlic cloves
Oven 3/4 teaspoon salt
1 teaspoon black pepper
4 corn on the cob- whole
1 tablespoon chili powder
1 tablespoon olive oil
1 teaspoon butter, melted
8 scallions
Cooking spray
1. Place chicken, tangerine or orange juice, lemon juice, lime juice, garlic, 1/2 teaspoon salt and the pepper in the zip lock bag and close, squeezing the air out. Turn to coat the chicken. Ideally refrigerate overnight. Otherwise, 10-30 minutes.
2. Soak corn in water. Melt butter in bowl in microwave, then add chili powder, oil and remaining salt, mixing well.
3. Shake water off of corn and place corn over foil, individually. Brush the corn with mixture and wrap in the foil. Do NOT discard the mixture.
4. Spray grill with cooking spray. ((I use a George Foreman grill.)) Preheat to medium high or prepare a medium high fire. Alternatively, spray a ridged grill pan with spray. Grill chicken until fully cooked.
5. Place foil wrapped corn on the grill rack or in the grill pan. ((I use the rack in the oven.)) Turn every few minutes for about 20 minutes.
6. Add chili mixture to remaining citrus marinade and add in the scallions. When chicken is complete, remove from grill and replace with marinated scallions. Grill for about 2 minutes.
Weight Watchers: 5 points
Weight Watchers Points Plus: 7 points
Calories: 262
Gallon Zip-Lock bag 4 (1/4lb) skinless/boneless chicken
Foil breast halves
Bowl 1/2 cup freshly squeezed orange or
Spoon tangerine juice
Gloves 2 tablespoons lemon juice
Grill 1 tablespoon lime juice
Microwave 2 minced garlic cloves
Oven 3/4 teaspoon salt
1 teaspoon black pepper
4 corn on the cob- whole
1 tablespoon chili powder
1 tablespoon olive oil
1 teaspoon butter, melted
8 scallions
Cooking spray
1. Place chicken, tangerine or orange juice, lemon juice, lime juice, garlic, 1/2 teaspoon salt and the pepper in the zip lock bag and close, squeezing the air out. Turn to coat the chicken. Ideally refrigerate overnight. Otherwise, 10-30 minutes.
2. Soak corn in water. Melt butter in bowl in microwave, then add chili powder, oil and remaining salt, mixing well.
3. Shake water off of corn and place corn over foil, individually. Brush the corn with mixture and wrap in the foil. Do NOT discard the mixture.
4. Spray grill with cooking spray. ((I use a George Foreman grill.)) Preheat to medium high or prepare a medium high fire. Alternatively, spray a ridged grill pan with spray. Grill chicken until fully cooked.
5. Place foil wrapped corn on the grill rack or in the grill pan. ((I use the rack in the oven.)) Turn every few minutes for about 20 minutes.
6. Add chili mixture to remaining citrus marinade and add in the scallions. When chicken is complete, remove from grill and replace with marinated scallions. Grill for about 2 minutes.
Weight Watchers: 5 points
Weight Watchers Points Plus: 7 points
Calories: 262
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