WW - Lemon-and-Herb-Marinated Grilled Chicken Breasts - 3 PointsPlus

By CarolineNGa

Although the marinade contains vinegar, the amount is so small, you don’t have to worry about its “cooking” the breasts as they sit in the fridge. Just make sure you stir everything well so all the breasts are evenly and thoroughly coated in the marinade.

Ingredients

• 1/4 cup minced rosemary leaves
• 1/4 cup oregano leaves
• 3 Tbsp white wine vinegar
• 2 Tbsp chopped pre-minced jarred garlic (or 6 medium garlic cloves, minced)
• 1 1/2 Tbsp minced lemon zest
• 2 tsp salt
• 1 tsp freshly ground black pepper
• Six teen 4-oz (to total, 4 lbs) boneless skinless chicken breasts

Details

Preparation time 15mins
Cooking time 420mins
Adapted from weightwatchers.com

Preparation

Step 1

In a large bowl, combine rosemary, oregano, vinegar, garlic, lemon zest, salt and pepper. Add chicken breasts. Mix thoroughly with two wooden spoons, turning chicken until it’s completely coated by herbs and other ingredients. Cover bowl with plastic wrap and refrigerate for 6 hours.

Prepare a grill for high-heat cooking — or spray a large grill pan with cooking spray and heat it over medium-high heat. Cook breasts on grill rack directly over heat for 6 minutes, turning once after 3 minutes. Or cook them in grill pan in batches for about 7 minutes, turning once. Place any leftover chicken breasts on a large platter, cover with plastic wrap, and refrigerate for up to 3 days.

Serving size: 1 boneless skinless chicken breast

Tips, hints and suggestions

1. Do not substitute pounded-out, thin chicken cutlets or chicken tenders for the chicken breasts. You want them plump.
2. Some boneless, skinless chicken breasts, particularly those sold in large packages, are doped with plenty of salt — and even other flavorings. Look for words like “contains up to 10 percent of a solution” with a trailing-off ellipsis that leads down to a footnote on the label. If at all possible, avoid these chemical shenanigans and buy pure, unadulterated chicken breasts. If you can only find packages of the pre-doped breasts, omit the salt from this recipe.
3. Four-ounce, boneless, skinless chicken breasts are rarely thick enough to hold an instant-read meat thermometer — but if one can, the temperature reading when cooked properly should be 165°F. If not, slice a breast open to make sure it is cooked through and the juices run clear.
4. In truth, a boneless, skinless chicken breast is in fact half a chicken breast. After all, we’re talking about one lobe of meat from the front part of the chicken. But common parlance has made our language slippery, so we speak of “chicken breasts” when we mean “chicken breast halves.” Ah, well. What are you going to do? Nothing, except cook up this quick, easy dinner.