Aside from the mosquitoes and moths, this weekend provided some great patio weather! We enjoyed a lot of time outdoors with a Friday night fundraiser, birthday parties and a baby shower - to end the weekend like we spent it, we decided to grill out on the patio tonight. Browsing through the recipe binder, I came across notes I had scribbled from a Giada DeLaurentiis episode for a Balsamic BBQ glaze. We grabbed some already tenderized chicken cutlets from Whole Foods and fired up the grill to make this delicious dish.
Click here for the nutritional facts calculated from SparkRecipes.com. For Weight Watchers, this chicken dish is only 5 points!
Sauce measurements makes up to 6 servings
- Desired number of chicken breasts, 4-6 oz. each (we grilled a total of 6 to have leftovers for the week)
- 3/4 cup balsamic vinegar
- 1 clove garlic, minced
- 1/2 cup ketchup
- 1/3 cup brown sugar, not packed
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Dijon mustard
- Salt and Pepper to taste
Stir well and let bubble for about 10-15 minutes, to reduce by about 1/3 of the starting amount, having thickened like a syrup.
Pour into a bowl and reserve about 2 tbsp. worth for dipping.
Season the chicken with salt and pepper to taste, then lightly coat with the BBQ sauce then set on the grill. As the chicken cooks, brush with BBQ sauce every few minutes to enrich the flavor. Grill for about 5-6 minutes each, then remove.
Served with *lemon-grilled asparagus adding only 2 WW points for a 7 point meal.
*in a small prep bowl, mix 1 tbsp. olive oil with 1 tsp. lemon juice. Brush over the asparagus spears and top with a veggie seasoning or garlic powder. Set in a grill basket and cook for about 10 minutes, flipping the spears half way through. Remove from grill and keep warm until ready to serve.