Weight Watchers Recipe 


prep 25 min Cook 35 min serves 6

1 cup hickory chips

1 cup ketchup

2/3 cup strong brewed coffee

1/2 cup packed brown sugar

1/4 cup apple vinegar

1/4 cup chopped flt-leaf parsley

1 garlic clove, crushed with the side of a large knife

1 teaspoon salt

1/4 teaspoon crushed red pepper

6 bone-in breast halves, skinned

1. Spray the grill rack with nonstick spray. Prepare the grill to medium -high fire . Soak the hickory chips in water 30 minutes.

2. meanwhile combin the ketchup, coffee, brown sugar,vinegar, parsley, garlic, 1/2 teaspoon of salt, the the crushed red pepper in a medium saucepan and set over medium heat. Cook, stirring, until the sugar is dissolved, about 3 minutes. Bring the mixture to a boil, then reduce the heat and simmer about 10 minutes. Pour through a strainer into a bowl and let cool to room temperature.

3. Sprinkle chicken with remaining 1/2 teaspoon of salt.If using a gas grill, spread the chips in a disposable foil pie pan with a few holes poked in and set on top of the lit burner. If using a charcoal gril scatter the chips over the coals. Plae the chicken, meaty side down, on the cooler portion of the grill rack and grill, covered,turning once or twice, 15 minutes. Uncover the grill and continue to grill the chicken, brushing with the sauce, until cooked through, about 5 minutes.

Per serving (1 piece) 233 Cal, 4 g Fat, 1 g Sat Fat, o g Trans Fat, 73 mg Chol, 703 mg Sod, 21 g Carb, 0 g Fib, 27 g Prot, 34 mg Calc. POINTS value 5.