chicken. Reserve half of sauce to serve with cooked
chicken. Brush remaining sauce over legs and grill 5 to 6
inches above medium-hot coals for 25 to 30 minutes until
cooked through. Turn and baste with sauce 2 to 3 times.
Transfer to serving dish and serve with remaining sauce.
SYRIAN GRILLED BREASTServes 4
I like pistachios in recipes because they are relatively
low in saturated fats and they're also lower in calories
than most other nuts. Weight Watchers International
endorses pistachios for just this reason.
1 roaster boneless breast or 1 roaster thin-sliced boneless
breast
2 tablespoons fresh lemon juice
1/4 cup olive oil
1 tablespoon fresh mint or 1 teaspoon dried
1 small clove garlic, minced
salt and ground pepper to taste
1/2 cup chopped pistachios
Cut breast pieces in half, removing tenderloin pieces.
Place pieces, including tenderloin pieces, between sheets
of plastic wrap and pound to 1/4" thickness to form
cutlets. Or use the already sliced roaster breast and skip
the cutting and pounding. In a shallow dish combine lemon
juice, olive oil, mint, garlic, salt and pepper. Add
chicken to marinade. Cover and refrigerate for 1 hour or
longer, turning occasionally. Grill cutlets 4 to 5 inches
above medium-hot coals for 2 to 3 minutes per side until
cooked through, brushing often with the marinade. Sprinkle
with pistachios before serving.
SZECHUAN WINGSServes 4