On the Grill
Low & Slow Barbecued Chicken
¼ cup ketchup
2 tablespoons pomegranate molasses
1 teaspoon Worcestershire sauce
½ teaspoon mustard powder
Pinch cayenne
1 (3½-pound) chicken, cut into 6 pieces and skinned
½ teaspoon salt
¼ teaspoon black pepper
2 large zucchini, cut on diagonal into ¼-inch slices
1 Spray grill rack with nonstick spray. Preheat grill to medium-low or prepare medium-low fire.
2 Whisk together ketchup, pomegranate molasses, Worcestershire sauce, mustard, and cayenne in small bowl.
3 Sprinkle chicken with salt and black pepper. Place chicken on grill rack and grill, turning once or twice, 12 minutes. Baste chicken with sauce and grill, turning once or twice, until browned and cooked through, about 12 minutes longer. Spray zucchini with nonstick spray; place on grill during last 12 minutes of grilling time and grill, turning once, until softened.
PER SERVING (1 piece chicken and ¹⁄₆ of zucchini): 183 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 89 mg Chol, 416 mg Sod, 8 g Carb, 6 g Sugar, 0 g Fib, 27 g Prot, 32 mg Calc.
HEALTHY EXTRA
Grill ears of corn alongside the chicken (1 small or medium ear of corn per serving will increase the PointsPlus value by 2).