Best Roasted Chicken On Grill Ww Recipes
23 BEST WEIGHT WATCHERS CHICKEN RECIPE COLLECTION
These simple Weight Watchers chicken recipes take the guesswork out of healthy meals! From pasta to chili to tacos and enchiladas, the whole family will love these easy meals.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Weight Watchers chicken dish in 30 minutes or less!
Nutrition Facts :
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
WW 5 POINTS - KFC TENDER ROAST CHICKEN
Make and share this Ww 5 Points - Kfc Tender Roast Chicken recipe from Food.com.
Provided by mariposa13
Categories Whole Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Prepare the spice blend by combining the ingredients in a small bowl.
- Place the chicken pieces onto a baking sheet, skin side up. Bake for 20 minute Remove the chicken from the oven and cool for 5-10 minute.
- When you can handle the chicken, remove the skin, sprinkle the entire surface with a light coating of the spice blend and replace on the baking sheet. Bake 10 min more or until done.
- 5 Points per serving (6 ounces).
Nutrition Facts : Calories 160.1, Fat 11.7, SaturatedFat 3.3, Cholesterol 53.5, Sodium 340.7, Carbohydrate 0.5, Fiber 0.2, Protein 12.6
GRILLED ROAST CHICKEN
Over the weekend my hubby and I purchased a new Weber 2 burner gas grill. Today, I decided it was time to roast a chicken which I'd thawed in the fridge for the past few days. The smell of the bird cooking has been permeating through the house for the past hour or so. I can't wait to taste it! I had some bbq. sauce I made so used it, but any will do. I cooked my bird in one of those large aluminum lasagne pans. I also used another same size lasagne pan to act as a cover when the bird was done and sitting on the counter to finish cooking. I have to say it was done perfectly. The meat was just falling off the bone and the meat was the perfect colour all the way though with no pink on the bones. It just makes good sense to cook this way in the summer, especially if you live in a hot climate like I do. Do give this a try, it is a simple and delicious way to enjoy chicken without heating up your kitchen.
Provided by Chef Joey Z.
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare your grill by heating it for about 15 minutes on high.
- In the mean time, wash and pat dry your bird. Make sure its totally thawed. It won't cook evenly if there are some frozen parts in it.
- Coat the bird with the oil and season with salt and pepper.
- Get yourself a large roasting pan that is bbq. safe and set a raised rack inside it. Put the chicken on this.
- Put the pan with the bird in it on the grill and close the lid.
- If you are doing the indirect heat method, turn off one burner and set the pan on the opposite side of the grill from the lit burner. That is what I read on the Internet as to how to do this.
- However, being the adventuresome sort that I am, I decided to leave both the burners on but maintained a temperature of 350'F through out the whole cooking process.
- I grill roasted my bird for about 1 1/2 hours. But of course this depends on your grill. This is what my instruction booklet said to do.
- Use an oven thermometer to gauge the temperature. I stuck the pointy end of the gauge into the thickest part of the chicken thigh and when it registered just under 165'F that is when I added the bbq. sauce on top of the bird.
- I used about 1/4-1/2 cup. I like lots. I closed the lid of the bbq. and let it roast for another 5-7 minutes.
- Once it was 165'F I took the pan with the finished chicken in it and set in on my counter and put another pan on top of it to finish the cooking process. Leave for 15 minutes. You can use tin foil to cover it also.
- This last step of letting the bird sit with a lid for 15 minutes will help redistribute the juices in the meat. Be patient, its worth it.
- When the 15 minutes is up, dig in!
- Bon Appetit.
Nutrition Facts : Calories 1121.4, Fat 72, SaturatedFat 18.5, Cholesterol 267.4, Sodium 1440.4, Carbohydrate 51, Fiber 0.8, Sugar 36.6, Protein 62.8
ROASTED CHICKEN ON GRILL (WW)
This chicken is so juicy and tender -- plus it doesn't heat up the kitchen! The only problem I had when I made this was making sure the grill stays hot -- you may need to add extra charcoal if using a charcoal grill. If following the WW flex plan this is 4 points/serving and it is also a core food. Recipe source: Weight Watchers Sizzle it Cookbook.
Provided by ellie_
Categories Whole Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Remove grill rack and preheat grill to medium.
- Soak wood chips in a pan of water for 30 minutes.
- Meanwhile combine next 6 ingredients (rosemary - salt) in a small cup ( I used a saucer).
- With your fingers loosen the skin on the chicken breasts, legs and thighs. Rub herb mixture under the skin and then pull skin back into place.
- Put the lemon wedges, garlic cloves and rosemary sprigs into chicken cavity. Tuck the wings under the chicken and tie the legs together with kitchen string.
- Drain wood chips. If using a gas grill, place the chips in a disposable foil pan wit a few holes poked in and place on a lit burner. If using a charcoal grill, sprinkle chips over the coals. Spray grill rack with Pam and place back on the grill.
- Place chicken breast side up on the cooler portion of the grill. Grill covered without turning for 1 1/2 hours or until meal thermometer registers 180 degrees F. (See note in description if using a charcoal grill).
- Transfer chicken to a cutting board and let stand for 10 minutes before carving.
- Discard ingredients in cavity and cut chicken into 6 servings. If following WW remove skin before eating or add points for the chicken skin.
Nutrition Facts : Calories 383.9, Fat 27.9, SaturatedFat 7.9, Cholesterol 124.8, Sodium 311.1, Carbohydrate 2, Fiber 0.5, Sugar 0.3, Protein 29.7
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