Grilled Mesquite Chicken (Phase 1)

Posted On February 16, 2011

Grilled Mesquite Chicken (P1)

Prep Time: 30 minutes

Cook Time: 2 minutes

Total Time: 32 minutes

Calories 342

Ingredients

  • For the Marinade
  • 1 medium Onion coarsely chopped
  • 1 tablespoon mesquite flavoring (optional)
  • 1 stalk lemongrass, chopped (optional)
  • juice from 2 limes
  • 1/2 teaspoon pepper
  • 2-3 cloves garlic, crushed, or 1/2 teaspoon garlic powder
  • 4 skinless, boneless chicken breasts, about 1-1/2 pounds total
  • For the Red Pepper Sauce:
  • 2 red bell peppers
  • 2 teaspoons ACV
  • 1/2 teaspoon finely chopped garlic

Instructions

  • TO PREPARE THE MARINADE: Combine the marinade ingredients in a container large enough to accommodate the chicken.
  • Place the chicken in the marinade, cover with plastic wrap, and marinate for several hours, or several days, in the refrigerator.
  • TO PREPARE THE RED PEPPER SAUCE: Peel the peppers with a potato peeler, cut in half, and discard the seeds.
  • Slice the pepper thinly.
  • Heat the acv in a sauté pan over medium heat and add the peppers, garlic, and salt, to taste.
  • Sauté over medium heat for 15 minutes, then cover the pan and cook until the peppers are soft.
  • When cool, put the mixture into a food processor and pulse until coarsely chopped.
  • If the sauce is too thick, thin it with a little chicken stock or water.
  • Set aside.
  • TO PREPARE THE CHICKEN: Allow the chicken to remain at room temperature for 30 minutes before grilling.
  • You can grill over mesquite wood or charcoal or use a stovetop grill.
  • Make sure the grill is very hot.
  • If using a stovetop grill, oil it lightly before grilling the chicken to prevent sticking.
  • Dry the chicken with paper towels and place on the grill until cooked on one side.
  • Turn the chicken over and continue grilling until done.
  • Alternatively, you can broil the chicken under the broiler.
  • Serve with red pepper sauce and a garnish of parsley and lime slices.
  • Nutrition Facts per Serving Yield: Yield: Makes 4 servings
  • Calories: 342 Fat. Total: 10g Fiber: 1g Carbohydrates, Total: 5g Sodium: 155mg % Cal. from Fat: 26% Cholesterol: 137mg Protein: 55g
http://www.liquidaminodiet.com/grilled-mesquite-chicken-p1/

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