Don’t put the grill away yet. Savor the siimplicity of cooking outdoors with this classic, but healthy, barbecued chicken recipe. It is one of 140 recipes in “Sizzle It.” The Weight Watchers cookbook, $9.95, is available at meetings. Find locations at or call 800-651-6000. Preparation time is 25 minutes, cooking time is 35 minutes. Makes 6 servings.
Ingredients
1 cup hickory chips
1 cup ketchup
2/3 cup strong brewed coffee (it cuts the sauce’s sweetness and adds flavor)
1/2 cup packed brown sugar
1/4 cup apple-cider vinegar
1/4 cup chopped flat-leaf parsley
1 garlic clove, crushed with the side of a large knife
1 teaspoon salt
1/4 teaspoon red pepper
6 bone-in chicken breast halves, skinned
Directions
Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire using the indirect method. Soak the hickory chips in water 30 minutes. Meanwhile, combine the ketchup, coffee, brown sugar, vinegar, parsley, garlic, 1/2teaspoon of the salt, and 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 set over a bowl; let cool to room temperature.
Sprinkle the chicken with the remaining 1/2teaspoon salt. If using a gas grill, spread the chips in a small disposable foil pan with a few holes poked in and set on top of a lit burner. If using a charcoal grill, scatter the chips over the coals. Place 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 remaining sauce, until cooked through, about 5 minutes.
Per serving (1 chicken breast half): 233 calories, 4 g fat, 1g sat fat, 0 g trans fat, 73 mg cholesterol, 703 mg sodium, 21g carbohydrates, 0 g fiber, 27g protein, 34 mg calcium.
