Welcome to day 5 of 2 Gals Cooking Light! I can’t believe we are this far into the week already! To kick start our summer Val of More than Burnt Toast and I have been posting recipes from the current Cooking Light magazine. Cooking Light has been a favorite magazine for as long as I can remember. I love how over the years they have developed into a healthy magazine that uses some of the “naughty” ingredients and still manage to have a light recipe full of flavor.
As mentioned in an earlier post…Val and I have been given the opportunity to give away a years subscription to Cooking Light magazine to THREE lucky readers! Leave a comment here on The Life and Loves of Grumpy’s Honeybunch or visit Val here. You will have an opportunity each day to win!!! These Cooking Light Subscriptions have been generously offered by Aaron of Magsdirect.com.
Check in with Val tomorrow when she shares with us Fire-Seared Antipasto Platter and I can’t wait for you to see the photo! This dish looks absolutely awesome!
As you can see from my collage photo when I made this chicken, we shared with friends. I invited Amanda (who authors the blog Bits and Bites of Everything) and her hubby Randy to come over and have dinner with us. Yes, that red truck in the picture behind Grumpy is his new truck! Grumpy ought to be a happy camper now that he has his “baby” that can’t get any dirty on it unless he thinks he has to immediately wash it.
On to the chicken. I have never cooked chicken on the grill this way before. I have always parboiled it first because I was always afraid to cook it any other way lest it be raw inside. The directions on how to cook this chicken though really made it easy and I will never be afraid of grilling chicken again! The glaze was slightly sweet and the chicken was so tender an juicy. I took leftovers to work in a salad and it was delicious!
3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Combine first 4 ingredients in a small bowl, stirring well.Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
Calories 242; Fat 10.5g (sat 2.3g, mono 3.4g, poly 2.7g); Protein 26.6g; Carb 8.7g; Fiber 0.1g; Chol 82mg; Iron 1.1mg; Sodium 476mg; Calc 17mg.
WW Points: 6 Points