Recipes: Chile Grilled Chicken

the recipes

october 99

Chile Grilled Chicken

Can't find fresh shiitake mushrooms? Use button mushrooms or if you are in luck and you can find them. Use chanterelles and stand back when the platter is clean before you can blink your eyes. Try this non-fat corn bread as muffins with apples for breakfast or with hot chilies with you favorite Tex-Mex recipes.

Chile Grilled Chicken

(makes 6 servings)

3	ounces (90 g) dried New Mexico chiles
	boiling water
2	teaspoons (10 ml) whole cumin seeds
1	tablespoon (15 ml) crushed dried oregano
2	tablespoons (30 ml) cider vinegar
1	teaspoon (5 ml) sugar
3	cloves garlic, minced
1/4	teaspoon (1.25 ml) salt (optional)
6	4-ounce (120 g) boneless chicken thighs

Pull off and discard chile stems. Split chiles open and discard the seeds and ribs. Place chiles in a bowl and cover with boiling water. Let stand until chiles are soft, about 20 minutes. Drain, reserving the soaking liquid.
In a medium skillet set over medium heat, stir the cumin seeds for 30 seconds, then add the oregano and stir until cumin is toasted, another 30 seconds.
Transfer cumin mixture to a food processor or blender, add the drained chiles, 1 cup of the reserved soaking liquid, the vinegar, sugar, garlic, and salt (if using). Puree, adding more soaking liquid if needed to make a smooth mixture.
Pour chile mixture into a glass baking dish.
Rinse chicken thighs, remove and discard skin, and pat dry with paper towels. Remove and discard any visible fat. Add the chicken pieces to chile mixture, turning to evenly coat. Cover with plastic wrap and chill for at least 30 minutes or up to 4 hours.
Light a grill or preheat the broiler.
Place chicken thighs on the grill and cook, turning occasionally until juices run clear when pierced with a fork, about 8 minutes per side. Serve at once.

Per serving:	192 calories (25% calories from fat), 24 g protein, 5 g total fat (1.3 g saturated fat), 12 g carbohydrates, 4 g dietary fiber, 94 mg cholesterol, 112 mg sodium
Diabetic exchanges:	3 lean protein, 1 carbohydrate (2 1/2 vegetable)

Cucumber-Radish Relish

(makes 6 servings)

2	medium cucumbers, peeled and seeded, then cut into 1/4-inch cubes
8	large red radishes, cleaned and grated
1/3	cup (55 g) minced red onion
2	tablespoons (30 ml) chopped fresh cilantro
3	tablespoons (45 ml) fresh lime juice
1/8	teaspoon (0.6 ml) cayenne pepper

In a medium bowl, combine all ingredients.
Chill until ready to serve.

Per serving:	17 calories (0 g from fat), 1 g protein, 0 total fat (0 saturated at), 4 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 4 mg sodium
Diabetic exchanges:	FREE

Cheese Grits

(makes 6 servings)

3	cups water
3/4	cup (120 g) quick-cooking grits
2	teaspoons (10 g) reduced-fat margarine
1/2	cup (58 g) shredded fat-free sharp cheddar cheese

In a heavy saucepan, bring water to a rapid boil. Gradually stir in grits and cook, stirring constantly, until grits are creamy and thick.
Remove from heat and stir in margarine. Transfer to a serving bowl and top with shredded cheese. Serve at once.

Per serving:	98 calories (10% calories from fat), 6 g protein, 1 g total fat (0.2 g saturated fat), 17 g carbohydrates, 0 g dietary fiber, 1 mg cholesterol, 92 mg sodium
Diabetic exchanges:	1 carbohydrate (bread/starch)

Baked Apples with Gingersnap Crumbs

(makes 6 servings)

6	medium tart apples, cored and peeled 1/3 of the way down
3	4-inch slices of orange zest, cut into thin julienne strips
1	lemon, cut in half
1	teaspoon (5 ml) ground cinnamon
2	teaspoons (0.8 g) spoonable brown sugar substitute
	water
6	gingersnaps, crushed

Place apples in a microwave-safe dish. Fill the centers with the strips of orange.
Rub the pared flesh of each apple with a cut side of the lemon. Squeeze juice of both halves over the apples. Sprinkle each with cinnamon and brown sugar substitute.
Fill the dish with water 1/3 way up the sides of the apples. Cover with plastic wrap, venting at one edge.
Microwave on HIGH for 4 to 5 minutes.
Carefully remove plastic wrap and transfer each apple to a small dessert dish. Sprinkle with the crushed gingersnaps and serve hot.

Per serving:	104 calories (9% calories from fat), 1 g protein, 1 g total fat (0.2 g saturated fat), 25 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 47 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1/2 bread/starch, 1 fruit)

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