Grilled Catalina Chicken Thighs

www.mykitchenadventures1.blogspot.com

Servings - 8   Serving size - 1 thigh   Points Plus per serving - 3 points+

Calories - 107,   Total Fat - 3.2g,   Carb. - 5g,   Protein - 13.6g,   Fiber - 0g


1 package of boneless, skinless chicken thighs ( eight count around 1 - 1.25 pounds) 

1/2 cup Kraft Light Catalina Reduced Fat Dressing

salt and pepper, as you like


1.  In a ziplock bag, place chicken thighs, dressing and salt and pepper.  Seal and massage chicken into dressing.  Put in refrigerator for at least 2 hours or up to over night to allow flavors to meld.  

2.  Preheat grill to med-hot.  Grill chicken over heat until done on both sides or internal temperature is at 165- 170 degrees F for safety.   You can baste chicken with additional dressing while cooking, if desired.  If you chose to do this, use extra dressing from the bottle.  Make sure you discard any leftover marinade in bag once you remove chicken. 


Comments