Renee's Kitchen Adventures

Tuesday, August 9, 2011

Grilled Catatlina Chicken Thighs


Really more of an idea than a recipe....Grilled Catalina Chicken Thighs are the answer to switching up  boneless chicken breast for something just a little different.  Let me tell you...a fan of dark meat I am not, but I love these moist little thighs, and you will too!  Even if you swear you don't like dark meat like me!

The secret is in the marinade, which is simply, Kraft Light Catalina Reduced Fat Dressing and salt and pepper.  Simple, yet delicious.  The dressing embarks a very slight BBQ flavor to the chicken.  This dish was a hit with my family!


The stats on this dressing are very good.  Per 2 TBS. of dressing = calories - 50, Total Fat - 1g, Carb. - 10g, protein - 0g, and Fiber 0g, making it 1 point+ per serving.  Remember, always discard any leftover marinade. 


Grilled Catalina Chicken Thighs


Servings - 8   Serving size - 1 thigh   Points Plus per serving - 3 points+
Calories - 107,   Total Fat - 3.2g,   Carb. - 5g,   Protein - 13.6g,   Fiber - 0g


1 package of boneless, skinless chicken thighs ( eight count around 1 - 1.25 pounds) 
1/2 cup Kraft Light Catalina Reduced Fat Dressing
salt and pepper, as you like

1.  In a ziplock bag, place chicken thighs, dressing and salt and pepper.  Seal and massage chicken into dressing.  Put in refrigerator for at least 2 hours or up to over night to allow flavors to meld.  

2.  Preheat grill to med-hot.  Grill chicken over heat until done on both sides or internal temperature is at 165- 170 degrees F for safety.   You can baste chicken with additional dressing while cooking, if desired.  If you chose to do this, use extra dressing from the bottle.  Make sure you discard any leftover marinade in bag once you remove chicken. 


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This is a budget-friendly way to serve chicken.  Chicken thighs are usually much cheaper than boneless breasts and with the only other ingredient being the dressing, this recipe will keep your wallets and waists happy! 

Don't forget to leave a comment to try for a chance to win the GOYA 75th Anniversary Cookbooks!  You can find the info HERE.  Contest ends on Friday, August 12th! 

We have been really busy getting everything ready for all the kids return to school!  Feeling really old this year with one child in her second year at college, a high school senior and a high school freshman!  Time really does go by so quickly.  Before I know it, I will be facing some very strange life changes as all the kids are off.  I have several internet buddies that are either going to give birth soon to their first born or already have.  It truly does not seem that long since I was holding my first born in my arms!   Whatever this next phase of life holds for me, I promise to embrace it with open arms.  I will certainly need to be readjusting how much food I make though!  I suspecting that part of the adjustment will be one of the hardest!  haha

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6 comments:

  1. I have been marinating chicken kabobs for years with regular fat Catalina dressing and think it is the best. I will now try the light. BF loves dark meat think I will try this on the weekend.

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  2. @ Donna...when I went on the Kraft website to see if I could find a link for the product itself, I was amazed at the amount of recipes for this dressing! There were several I saw that caught my eye! I have never tried marinating chicken kabobs with it...but I will now!

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  3. I just marinaded chicken in salad dressing for the first time the other night! It totally rocks. I know my little peanut is going to grow up SO fast! I'm hoping to hold onto each and every moment!

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  4. Love love LOVE your blog! I'm gonna try this out soon--I always marinade in light dressings, but Catalina on chicken never occurred to me!

    :)

    I just subscribed, because I surely don't wanna forget this blog. I a in desperate need of some WW friendly recipes.

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  5. Hi Renee, this looks so good. My husband's favorite dressing is Kraft Catalina. This year is flying by, I can't believe the summer is almost over and kids are going back to school. crazy!! Have a great Wed.

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  6. Thanks for sharing this awesome recipe on our RecipeLion.com blog hop! It really does look delicious, I'm going to try it out this weekend!

    Thanks,

    Sarah @ RecipeLion

    ReplyDelete

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