Pepper Chicken Monterey (For The George Foreman Grill) Recipe
Servings: 4
Ingredients
- 12 ounce skinless boneless chicken thighs 3-ounce pcs
- 4 tsp McCormick Roasted Garlic & Red Bell Pepper
- Â Â (Monterey Style)
- 2 tsp mustard pwdr
- 2 tsp brown sugar
- 1 tsp Mrs Dash seasoning (original)
- 1/2 tsp cayenne pepper
- 1/2 tsp coarsely grnd pepper blend
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. orange juice
Directions
- In a ziplock bag combine the rub ingredients. Mix well. Add in the chicken; zip the bag; massage the rub into the chicken (through the bag).
- Add in the vinegar and juice to the bag; close, removing as much air as possible. Knead to combine the liquids and spices. Chill 30 min.
- Preheat a Foreman or possibly other two-sided electric grill. Cook the chicken 5 min. [Meanwhile, throw away the bag]. Unplug the grill and let chicken rest 1 minute. Lift the lid and let rest 1 minute. Serve.
- Serving Ideas : Pasta and greens salad; fruit.
- NOTES : We like this one! good and peppery with a hint of cayenne fire.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 22 | 26% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.05g | |
| Cholesterol 40mg | 13% |
| Sodium 47mg | 2% |
| Potassium 159mg | 5% |
| Total Carbs 5.15g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.27g | 2% |
| Protein 10.23g | 16% |
