Recipes: Dinner's on the Grill

the recipes

june 2002

Dinner's on the Grill

Grilled Citrus Chicken with Tomatoes, Onions, and Potatoes

(makes 6 servings)

6	chicken thighs, about 1 1/2 pounds (720 g) total
	juice of 1 large orange
2	tablespoons fresh lime juice
2	teaspoons Dijon mustard
1/4 to 1/2	teaspoon Tabasco sauce or to taste
2	teaspoons crushed dried basil
1	teaspoon crushed dried oregano
6	small Yukon gold potatoes, about 1 1/4 pounds (600 g) total, scrubbed and thinly sliced
6	medium Roma (plum) tomatoes cut in half lengthwise
1	large sweet onion, cut into 6 wedges, then cut in half crosswise
2	tablespoons olive oil
1 1/2	teaspoons crushed dried rosemary

Remove and discard the skin and all visible fat from chicken thighs. Wash and pat dry. Place in a shallow glass dish.
In a bowl, whisk together the orange juice, lime juice, mustard, Tabasco, basil, and oregano. Pour over chicken thighs. Turn to coat evenly. Cover with plastic wrap and refrigerate for 1 hour.
Meanwhile, prepare a barbecue grill for medium-high heat.
Lay 6 12-inch square sheets of heavy-duty aluminum foil on a work surface. In the center of each sheet, arrange the slices of 1 potato, 2 tomato halves, and the 2 halves of 1 onion wedge. Drizzle with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon of the rosemary. Seal packets tightly. Place the packets on edge of the grill and cook until vegetables are tender, about 30 minutes, turning every 15 minutes for even cooking.
About 10 minutes before vegetables are to be done, remove the chicken thighs from the marinade. Grill for 4 to 5 minutes per side, turning once.
Arrange a grilled thigh and a vegetable packet on each of 6 large plates. Slit packets down the middle and serve.

Per serving:	248 calories (37% calories from fat), 18 g protein, 11 g saturated fat (2.3 g saturated sat), 23 g carbohydrate, 3 g dietary fiber, 53 mg cholesterol, 76 mg sodium, 787 mg potassium
Diabetic-exchanges:	2 lean protein, 1 1/2 carbohydrate (1 bread/starch, 1 vegetable), 1 fat

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