Grilled Sangria Chicken

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
214 7 2 24 1 119 13 5

recipe ingredients
Sangria Salsa (recipe follows)
1/2 cup white grape juice
1 tablespoon Dijon mustard
1/4 teaspoon pepper
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2 pounds)

1 cup grape halves
1 cup coarsely chopped strawberries
1 small orange, peeled, sectioned and coarsely chopped
1/3 cup white grape juice
2 jalapeño chilis, seeded and finely chopped
Dash crushed red pepper

recipe directions
Prepare Sangria Salsa. Mix grape juice, mustard and pepper in rectangular microwavable dish, 11 × 7 × 1 1/2 inches. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours but no longer than 24 hours, turning chicken occasionally.

Arrange chicken, thickest parts to outside edges, in dish. Cover with plastic wrap, folding back one corner to vent. Microwave on High 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until edges of chicken begin to cook. Remove chicken from marinade; reserve marinade.

Heat coals or gas grill. Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 15 to 20 minutes, brushing with marinade and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve with salsa.

Mix grapes, strawberries and orange. Place 1/2 cup of the fruit mixture in blender. Add grape juice. Cover and blend on high speed about 15 seconds or until smooth. Toss blended mixture, remaining fruit mixture, chilis and red pepper. Cover and refrigerate at least 2 hours, but no longer than 24 hours, to blend flavors.


About Author

Posts By 3FC
  • mom2twinz

    I modified the recipe a little bit, and it still got a thumbs up from dh and myself. My modifications: 1. I used boneless/skinless breasts(so that should reduce the fat/calories per serving) 2. I drained some of the juice off the salsa, as it was too “soupy” for me 3. I ommitted the jalapenos in the salsa, because I wanted my kids to eat it too. If I was making it for just dh and me, I would welcome the jalapenos. 4. I didn’t have dijon mustard to make the marinade with, so I used Gulden’s Spicy Brown mustard (double what the recipe called for, as I thought it was bland without xtra mustard) It worked well