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Recipe: Weight Watchers Hickory Smoked Chicken Halves
Similar Categories: Weight, Watchers, Hickory, Smoked, Chicken, Halves
Makes 6 Servings
Weight Watcher Points - 6 Points
4 cups hickory wood chips
2 tablespoons finely chopped onion
1 tablespoon butter or margarine
2 teaspoons cornstarch
1/2 cup tomato sauce
2 tablespoons vinegar
1 tablespoon honey
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 2-1/2- to 3-pound broiler-fryer chicken
About 1 hour before cooking, soak hickory chips in enough water to cover.
In a covered grill mound the briquettes, ignite. When ready, arrange the
coals in a circle leaving the center open; insert a foil drip pan. Test for
medium coals (4-second count) over the drip pan.
Meanwhile, for sauce, in a small saucepan cook onion in hot butter or
margarine until tender but not brown. Stir in cornstarch. Add tomato sauce,
vinegar, honey, dry mustard, salt, and pepper. Cook and stir until thickened
and bubbly, then cook and stir 2 minutes more.
Halve chicken. Season with salt and pepper. Drain hickory chips, then
sprinkle half over the coals. Place chicken on the grill, skin side up, over
the drip pan. Brush with sauce. Cover and grill 30 minutes. Brush with sauce
and add remaining chips; grill 25 to 35 minutes more or until done (180
degrees F). Transfer to a serving platter, brush with sauce. Pass remaining
sauce. Makes 6 servings
calories: 269 , total fat: 6g , saturated fat: 5g , cholesterol: 97mg ,
sodium: 327mg , carbohydrate: 6g , fiber: 0g , protein: 29g ,
Weight Watcher Points - 6 Points
4 cups hickory wood chips
2 tablespoons finely chopped onion
1 tablespoon butter or margarine
2 teaspoons cornstarch
1/2 cup tomato sauce
2 tablespoons vinegar
1 tablespoon honey
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 2-1/2- to 3-pound broiler-fryer chicken
About 1 hour before cooking, soak hickory chips in enough water to cover.
In a covered grill mound the briquettes, ignite. When ready, arrange the
coals in a circle leaving the center open; insert a foil drip pan. Test for
medium coals (4-second count) over the drip pan.
Meanwhile, for sauce, in a small saucepan cook onion in hot butter or
margarine until tender but not brown. Stir in cornstarch. Add tomato sauce,
vinegar, honey, dry mustard, salt, and pepper. Cook and stir until thickened
and bubbly, then cook and stir 2 minutes more.
Halve chicken. Season with salt and pepper. Drain hickory chips, then
sprinkle half over the coals. Place chicken on the grill, skin side up, over
the drip pan. Brush with sauce. Cover and grill 30 minutes. Brush with sauce
and add remaining chips; grill 25 to 35 minutes more or until done (180
degrees F). Transfer to a serving platter, brush with sauce. Pass remaining
sauce. Makes 6 servings
calories: 269 , total fat: 6g , saturated fat: 5g , cholesterol: 97mg ,
sodium: 327mg , carbohydrate: 6g , fiber: 0g , protein: 29g ,
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