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GRILLED BARBECUED CHICKEN (7 WW Points)

Makes 6 Servings

1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
3 to 3 1/2 pounds cut-up broiler-fryer chicken
Barbecue Sauce (below

Barbecue Sauce


1 cup ketchup or 1 can (8 ounces) tomato sauce (8 ounces)
1/2 cup hot water
1/3 cup lemon juice
1 teaspoon salt
1 teaspoon sugar
2 teaspoons paprika
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped (1/2 cup)
Heat all ingredients to boiling in 1-quart saucepan,
stirring occasionally.

Brush grill rack with vegetable oil. Heat grill to medium heat. Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt mixture. Place chicken skin side up on grill rack. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut. ------ To Bake: Heat oven to 425F. Mix salt, paprika and pepper; mix in 1/2 cup Gold Medal all-purpose flour. Sprinkle both sides of chicken with flour mixture. Melt 1/4 cup butter or margarine in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375F. Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Source: http://www.bettycrocker.com ----1 Serving: Calories 295 (Calories from Fat 125); Fat 14g (Saturated 4g); Cholesterol 85mg; Sodium 1370mg; Potassium 500mg; Carbohydrate 15g (Dietary Fiber 1g); Protein 28g ---- % Daily Value: Vitamin A 26%; Vitamin C 8%; Vitamin D 2%; Calcium 2%; Iron 10%; Folic Acid 4% ---- Diet Exchanges: 1/2 Starch; 3 Medium-Fat Meat; 2 Vegetable