GRILLED CHICKEN TERIYAKI

 

cup low sodium soy sauce

cup dry white wine

2 Tbsp honey

tsp. ground ginger

2 cloves garlic, minced

6 (6 oz) skinned chicken breast halves

Vegetable cooking spray

 

1. Combine first 5 ingredients in a large heavy-duty, zip-top plastic bag; add chicken. Seal bag, and turn to coat chicken. Marinate in refrigerator 8 hours, turning occasionally.

2. Remove chicken from marinade; place marinade in a small saucepan. Bring to a boil; remove from heat, and set aside.

3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 degrees to 400 degrees F). Place chicken on rack, and grill, covered, 20 to 25 minutes or until chicken is tender, turning occasionally and basting with reserved marinade.

 

Per Serving: 178 Calories, 3.2g Total Fat, 0.9g Saturated Fat, 75mg Cholesterol, 585mg Sodium, 6.4g Total Carbohydrate, O g Dietary Fiber, 27.48 Protein, 16mg Calcium

 

POINTS per Serving: 4

 

Recipe adapted from Weight Watchers Cook Quick, Cook Healthy. 1997 by Oxmoor House, Inc. All rights reserved. Reprinted by arrangement with Oxmoor House, Inc.

 

Makes 6 Servings