Low Calorie Meals with Grilled Poultry Chicken Recipe Ideas

by eatwoo.com 25 August 2019, 12:56 1.8k Views

low calorie meals with Grilled Poultry Chicken Recipe Ideas

Low Calorie Meals with Grilled Poultry Chicken Recipe Ideas: Looking for low-calorie chicken recipes these tastes are amazing? I like using them for grilled poultry, you’ll find yourself turning to this recipes, It’s quick to prepare and would also be delicious with grilled chicken or chicken breast recipe gets its crunchy skin yet moist, tender meat.

Recipe 1- Blackened Creole Duck Breast

This duck dish is gorgeous when sliced
and served. There will be noticeably indulgent fat from the skin. But not to
worry, it’s edible and factored into the nutrition analysis. Go ahead, indulge
in this entrée on occasion.

Makes: 4

Serving Size: about 3½ ounces grilled breast each

Ingredient List:

1 tbsp. Worcestershire sauce
2 tsp. Creole seasoning, or to
taste
1½ tsp. turbinado sugar
1 (1-pound) boneless Moulard duck
breast half with skin

Instructions:

1. Whisk together the Worcestershire
sauce, Creole seasoning, and sugar in a medium bowl. Add the duck and toss well
to coat. Let marinate 30 to 45 minutes.

2. Prepare an outdoor or indoor
grill.

3. Grill the duck, skin side down, over
direct medium-high heat until the skin is blackened and crisp, about 3 minutes.
Then turn over the duck breast and grill over medium heat until blackened and
just cooked through, about 10 minutes.

4. Let duck stand for at least 10
minutes. Thinly slice the duck and serve while warm.

Recipe 2- Zesty Lime Grilled Chicken

This is one of my go-to grilled picks
when I plan to add poultry to other recipes. The addition of fresh lime juice
and zest takes chicken from plain to pizzazz. Try these versatile grilled strips
in Creamy Santa Fe Pappardelle, Eco-Burrito Bowl, or other Southwestern or
Mexican-inspired dishes.

Makes: 3

Serving Size: 3 chicken strips each

Ingredient List:

1 pound boneless skinless chicken
breasts, patted dry and cut into 9 long pieces
1 tbsp. extra-virgin olive oil or
canola oil
Juice and zest of ½ lime (1 tbsp.
juice)
¼ tsp. sea salt, or to taste
¼ tsp. freshly ground black pepper, or
to taste

Instructions:

1. Rub the chicken with the oil, drizzle
with the lime juice, and season with the salt and pepper. Let marinate for 30 to
45 minutes.

2. Prepare an outdoor or indoor
grill.

3. Cook the chicken over direct
medium-high heat until fully cooked and grill marks form, about 2½ to 3 minutes
per side. Adjust seasoning.

4. Sprinkle with the zest, and
serve.

Recipe 3- Pistachio-Plum Glazed Chicken

The perky plum sauce provides natural
fruit sugar that creates a rich glaze. The pistachios provide crunch. And using
the dark thigh meat means it will be moist. This is where having plump juicy
thighs is a great thing!

Makes: 4

Serving Size: 1 thigh each

Ingredient List:

4 boneless skinless chicken
thighs
¼ cup + 1 tbsp. Pistachio Plum Sauce
1⁄8 tsp. sea salt, or to taste
1 tbsp. coarsely chopped unsalted
dry-roasted pistachios

Instructions:

1. Place the chicken in a medium bowl or
dish. Toss or rub the chicken with ¼ cup of the sauce. Let marinate for 30 to 45
minutes.

2. Preheat a panini grill. Remove the
chicken from the marinade and discard leftover marinade. Cook the chicken in the
panini grill on medium-high heat until fully cooked, about 7 minutes. Brush with
the remaining 1 tbsp. sauce. Add the salt.

3. Transfer the chicken to a platter,
sprinkle with the pistachios, and serve immediately.

Recipe 4- Jerk Cornish Game Hens

Cornish game hen is deliciously juicy,
and this preparation of it is no exception. The perky jerk seasoning rub makes
the hen memorably flavorful, too. It’s a definite must-try when grilling out.
The nutrition analysis assumes you will be enjoying the skin; if you prefer,
trim down calories by not eating all of it.

Makes: 4

Serving Size: ½ game hen each

Ingredient List:

2 Cornish game hens (petit poulet),
about 1 to 11⁄3 pounds each
1 tbsp. jerk seasoning rub, or to taste
1⁄8 tsp. sea salt, or to taste

Instructions:

1. Remove and discard the fat just inside
the body cavities of each game hen. Remove the giblets (if any); reserve for
another use. Rinse the hens well, then drain and pat fully dry, inside and out,
with paper towels. Cut each hen in half lengthwise with poultry shears. Place
into a large, deep baking dish or bowl.

2. Rub the hens with the seasoning. Let
flavors blend at least 4 hours or overnight, covered, in the refrigerator,
turning the hens occasionally.

3. Prepare an outdoor grill.

4. Drain the hens of any excess liquid.
Then grill, skin side down, over direct medium heat for about 18 minutes. Flip
hens over, and grill until fully cooked and slightly charred, about 12 to 15
more minutes. Add the salt.

5. Transfer the hens to a platter, and
serve.

Recipe 5- Apricot BBQ Chicken Legs

Go ahead; leave the skin on . . .
sometimes. You can still keep calories in check. The skin is part of what makes
these sweet and tangy chicken legs extra succulent. An easy pleasing surprise,
for sure!

Makes: 4

Serving Size: 2 legs each

Ingredient List:

¾ cup + 2 tbsp. Tangy Apricot Barbecue
Sauce
8 chicken drumsticks with skin
Pinch of sea salt, or to taste

Instructions:

1. Place the chicken in a large bowl or
baking pan. Toss or rub the chicken with ¾ cup of the barbecue sauce. Let
marinate for 30 to 45 minutes.

2. Prepare an outdoor or indoor
grill.

3. Remove the chicken from the marinade
and discard leftover marinade.

4. Grill the chicken over medium heat
until fully cooked, turning the chicken only as needed, about 18 minutes total.
Brush the chicken with the remaining 2 tbsp. sauce. Add the salt.

5. Transfer the chicken to a platter, and
serve.

Recipe 6- 3 Ingredient Grilled Chicken Paillards

The combination of maple syrup and an
Asian sauce might seem odd . . . until you taste it. What a delicious duo it is.
Who knew something so simple could be so tantalizing. Transform it into a
memorable meal with Asian Angel Hair with “Confetti”.

Makes: 4

Serving Size: 1 chicken breast each

Ingredient List:

4 tsp. pure maple syrup
2 tsp. Asian garlic-chili sauce
¼ tsp. sea salt, or to taste
4 (5-ounce) boneless skinless chicken
breasts, patted dry and pounded evenly to 1⁄3-inch thickness

Instructions:

1. Prepare an outdoor or indoor
grill.

2. Whisk together the maple syrup,
garlic-chili sauce, and salt in a medium bowl. Add the chicken and toss until
all breasts are well coated with the maple syrup mixture.

3. Grill the chicken over direct
medium-high heat until fully cooked, turning the chicken only as needed, about
2½ to 3 minutes per side. Adjust seasoning.

4. Transfer the chicken to a platter and
serve hot or chilled.

Recipe 7- Peach Grilled Chicken Breast

This slightly fruity, slightly spicy,
slightly nutty recipe is scrumptious to grill at a cookout when peaches are in
season. Pair it alongside grilled peach halves for extra fruity
sensation.

Makes: 4

Serving Size: 1 breast each

Ingredient List:

1 large peach, pitted and halved, or 1
cup frozen sliced peaches, thawed
1 small or ½ large white onion,
coarsely chopped
1 small jalapeño pepper, stem
removed
3 tbsp. sliced natural almonds,
toasted
2 tbsp. 100% peach or apricot
jam
1 tbsp. grapeseed or canola oil
1 tbsp. apple cider vinegar or white
wine vinegar
¾ tsp. sea salt, or to taste
4 (5-ounce) boneless chicken breasts
with skin

Instructions:

1. Add the peach, onion, jalapeño,
almonds, jam, oil, vinegar, and ½ tsp. of the salt to a blender or food
processor. Cover and blend until smooth.

2. Place the chicken in a large bowl or
baking pan. Pour the peach mixture over the chicken. Let marinate for 30 to 45
minutes.

3. Prepare an outdoor or indoor
grill.

4. Remove the chicken from the marinade
and discard leftover marinade. Grill chicken over direct medium-high heat until
fully cooked and rich grill marks form, turning the chicken only as needed,
about 5 to 6 minutes per side. Add the remaining ¼ tsp. salt to taste.

5. Transfer the chicken to a platter, and
serve.