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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 148.3
  • Total Fat: 1.0 g
  • Cholesterol: 55.0 mg
  • Sodium: 149.2 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 26.1 g

View full nutritional breakdown of RASBERRY CHICKEN calories by ingredient
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RASBERRY CHICKEN

Submitted by: TOPS2KOPSVILLE

Introduction

IT CALLEDS TO BE GRILLED BUT I PUT IT IN THE OVEN AND TASTED FINE. IT CALLEDS TO BE GRILLED BUT I PUT IT IN THE OVEN AND TASTED FINE.
Number of Servings: 6

Ingredients

    1 CUP PLUS 4 1/2 TEASPOONS RASBERRY LITE VINAIGRETTED DIVDED. (1 CUP IS THE MARINADE)
    2 TEASPOONS DRIED OR MINCED FRESH ROSEMARY DIVIDED
    6 4 OZ CHICKEN BREASTS SKINLESS (RECIPED CALLED FOR THIGHS BUT I ALTERED IT BIT.
    6 CHICKEN LEGS
    1/2 C SUGAR FREE RASBERRY JAM
    1 1/2 TSP LIME JUICE
    1/2 TSP SOY SAUCE LITE
    1/8 TSP GARLIC POWDER

    IN

Directions

IN LARGE RESEABLABLE PLASTIC BAG, COMBINE 1 CUP VINAIGRETTE AND HALF OF THE ROSEMARY. ADD CHICKEN SEAL BAG AND TURN TO COAT AND REFRIGERATE FOR 1 HOUR. IN BOWL COMBINE THE JAM LIME JUICE SOY SAUCE, GARLIC POWDER, AND REMAINING VINAIGRETTE AND ROSEMARY. SET ASIDE.

DRAIN AND DISCARD MARINADE. PLACE CHICKEN SKIN SIDE DOWN IF NOT SKINLESS. ON GRILL RACK (OR IN BAKING DISH I LINED THE PAN WITH FOIL) GRILL COVERED OVER INDIRECT MEDIUM HEAT FOR 20 MINUTES. TURN GRILL 10-20 MINUTES LONGER OR TIL JUICES RUN CLEAR, BASTING OCC WITH RASBERRY SAUCE.

I PREHEATED OVEN TO 350-375 AND BASTED WITH RASBERRY SAUCE BEFORE COOKING. APPROX 1 HR USE MEAT THEMOTHER TO 165 DEGREES. RECIPE SAYS 6 SERVINGS BUT IF YOU HAVE ONE PIECE THEN IT 12 SERVINGS.

I TOOK THE LEGS OUT SO I COULD CALULATE ONLY THE BREASTS AS THAT IS WHAT I ATE. GRILLING WILL TAKE ONLY 30 MINUTES.

Number of Servings: 6

Recipe submitted by SparkPeople user TOPS2KOPSVILLE.






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