From: The New Family Cookbook for People with Diabetes
Servings: 4
Serving Size: 1/2 chicken breast plus 2 orange wedges
4 skinless chicken breast halves OR
4 skinless leg quarters (about 1 3/4 lb)
1/2 cup orange juice
1/4 cup orange-flavored liqueur
1 Tbsp PLUS 1 tsp grainy Dijon mustard
2 Tbsp chipped fresh thyme leaves OR 1 tsp dried thyme
2 cloves garlic, minced
1 medium orange, peeled and cut into 8 wedges
Place chicken in a shallow glass dish or plastic bag.
To make the marinade, combine the remaining ingredients
except the orange wedges in a small bowl; pour over the
chicken. Cover and refrigerate at least 1 hour. Drain
the chicken, reserving the marinade.
Preheat a grill or the broiler.
Grill over medium coals, covered with foil or with a grill
cover, or broil 4 to 5 inches from the heat source 5 minutes
per side, or until the chicken is cooked through, basting
often with the marinade. (Discard any remaining marinade.
Do not pour it over the cooked chicken.)
Garnish the chicken portions with orange wedges at serving time.
Servings: 4
Serving Size: 1/2 chicken breast plus 2 orange wedges
Nutrition per Serving:
175 Calories, 3g Fat, 69mg Cholesterol, 93mg Sodium,
10g Carbs, 1g Dietary Fiber, 9g Sugars, 26g Protein
Diabetic Exchanges: 1/2 Fruit, 4 Very Lean Meat
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