This isn’t the healthiest chicken dish I’ve ever made but it turned out great. Leaving the skin on is a major splurge but it really boosts the flavor. Of course this can also be made with boneless, skinless chicken breasts for a healthier alternative.
- Chicken Breasts
- Olive Oil
- Chili Powder
- Onion Salt
- Garlic Powder
- Jalapeno Jelly
- This was given to me as a homemade gift but can also be purchased… or if you’re feeling particularly adventurous you can always make it at home.
Total cook time: 30 to 35 minutes
- Prepare your grill. We used charcoal, piling it on one side to take advantage of indirect heat.
- To prepare your chicken, drizzle some olive oil over the top. Then cover the chicken with your desired amount of seasonings (chili powder, onion salt, and garlic powder). Just as an aside, we probably should have used some paprika.
- Place the chicken on indirect heat and cover for 20 minutes.
- Move the chicken closer to the direct heat (or even directly above it) for another 5 minutes.
- To get a char on the skin, flip the chicken over right about the direct heat for a minute or two. Leaving it too long with result in burnt skin… or even no skin.
- Flip the breasts over and finish by topping with the jelly (about 1/2 tbsp per breast) and cooking for yet another 5 minutes. We had to turn the chicken about halfway through because the jelly wasn’t caramelizing at an even rate.
- Done! We paired it with this Grilled Corn on the Cob and there was plenty for leftover lunch salads!
We fired up the charcoal grill for some delicious corn on the cob, Santa Fe style (or so I like to call it). I spent a good part of my day looking for alternatives to butter… and apparently mayonnaise. I didn’t come up with anything that sounded particularly tasty, so I decided to wing it.
We set the charcoal up on one side to provide a low-heat setting. While the grill heated up, I soaked the corn in water – it’s apparently not entirely necessary, but something that’s always worked for me. I then pulled down the husks and yanked off all those pesky hairs.
- Olive Oil
- Chili Powder
- Onion Salt (or Lawry’s Season Salt)
Just apply whatever toppings you want. I assume it works with any number of seasonings, but as we were going for something that paired perfectly with Jalapeno-Jelly Chicken Breasts these seasonings worked perfectly. It was completely different, satisfying, and I didn’t miss the butter. Never imagined I’d say that!As for the cooking instructions, just place the corn (husks returned to the original setting) on the low heat side. Ultimately, you want to cook the corn for a total of 15 minutes turning three times. That’s once every five minutes. That’s it! Super easy and gives it a much more complex flavor than simple boiling would. Fair warning: it’s not as sweet and a little more chewy.
The crockpot is a great invention. Throw a random assortment of ingredients in your slow cooker in the morning and you have a fully cooked, delicious meal by evening. I often get stuck in a rut, however, with pot roasts and stews and salsa chicken. Luckily, I recently came across a compilation of Low Fat Crockpot Recipes that includes all the nutrition information, along with the Weight Watchers Points.
Problem is, it’s Points not Points Plus, but considering all of the recipes are under 10 points I figure it’s safe.
I actually own two crockpots, mostly because I couldn’t afford the one I really wanted. I started out with the Hamilton Beach Stay or Go crockpot in a discontinued white. I use it frequently and it’s fairly beat up but it does it’s job well and the latching feature was a major plus. It’s a must if you travel with your crockpot a lot and are tired of fighting rubber bands. The biggest issue with this crockpot is that it does not have a ‘set ‘n forget’ feature. I outgrew this crockpot mostly because when I make stew I insist in overflowing the pot with veggies. I then acquired a Wolfgang Puck 6 qt crockpot that had many different settings and a timer. The timer is, if I may exaggerate, a life-changer. I don’t even have to remember to turn it off. This slowcooker would not travel well. It’s massive and heavy (and impossible to store) but when I’m making enough stew for an army (we like leftovers) or hosting a party it’s my go-to pot that makes everything easier. Because yes, I have overflowed the 4 qt on a couple of occasions.