Grilled Mediterranean Chicken

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Grilled Mediterranean Chicken
Grilled Mediterranean Chicken on white plate and blue linen
A flavorful rub of Fresh Rosemary, Crushed Red Pepper Flakes, Brown Sugar and Salt.  The aromatics from your grill will tell your taste buds that its in for treat.
INGREDIENTS

  • 2 –3 lbs. Chicken, any combination of breasts and thighs (bone-in or boneless)
  • 1 1/2 Tablespoons Fresh Rosemary, minced
  • 3 Teaspoons Dark Brown Sugar
  • 3 Teaspoons Kosher Salt
  • 1 1/2 Teaspoons Freshly Ground Black Pepper
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 2 teaspoons Olive Oil

INSTRUCTIONS

  1. In a small bowl mix the rosemary with the brown sugar, salt, pepper and red pepper flakes. 
  2. In a shallow pan, drizzle the oil over the chicken and toss to coat.  Sprinkle the chicken evenly with the rosemary mixture and let marinate for 30 minutes and up to 2 days.  
  3. Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes.  Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. OR turn off the burners and spray with cooking spray.  Then relight grill. 
  4.  Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, about 8-10 minutes for large thighs and bone-in breasts or 5 minutes for medium and small thighs and boneless chicken breasts.   
  5. Turn and continue grilling for about 5 to 6 minutes longer for large thighs or 4 to 5 minutes for medium and small thighs.   The internal temperature for chicken breasts should reach 130-135 degrees and chicken thighs should reach about 145-150 degrees. When the chicken is pierced with a fork the juices should run clear. 
  6. Remove from grill and let rest for 8 minutes before serving.

NOTES
WEIGHT WATCHERS
A 4-5 ounce serving of chicken breast is 1 WW Smart Point
A 4 ounce serving of chicken thigh is 5 WW Smart Points


Source : miascucina.com

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