Yield: 6 servings
Prep Time: 30 min
Cook Time: 45 min
1/3 cup dry red wine
3 Tablespoons brown sugar
2 Tablespoons red wine vinegar
2 Tablespoons freshly squeezed orange juice
1/4 teaspoon grated orange zest
2 1/4 cups pitted quartered sweet cherries (about 1 pound)
2 teaspoons cornstarch
2 teaspoons water
6 skinned chicken leg quarters (about 2 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons honey
2 Tablespoons freshly squeezed lemon juice
1. Combine first 5 ingredients (through rind) in a medium saucepan; stir well. Bring mixture to a boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add cherries, and cook 10 minutes, stirring occasionally.
2. Combine cornstarch and water; stir well, and add to cherry mixture. Bring to a boil over medium heat, and cook 1 minute or until slightly thick, stirring constantly. Pour into a bowl; set aside, and keep warm.
3. Prepare grill. Sprinkle chicken with salt and pepper. Place chicken on grill rack coated with cooking spray, and grill 25 minutes, turning every 5 minutes.
4. Combine honey and lemon juice; stir well. Lightly brush chicken with half of honey mixture; grill 5 minutes. Turn chicken over; brush with remaining honey mixture. Grill 5 minutes or until chicken is done. Serve with cherry sauce.
Nutritional Information per serving:
Serving size: 1 chicken leg quarter + 1/4 cup sauce
Calories per serving: 282
Fat per serving: 7g
Saturated Fat per serving: 1.3g
Sugar per serving: 20g
Fiber per serving: 1.3g
Protein per serving: 26.83g
Cholesterol per serving: 104mg
Carbohydrates per serving: 21.5g
WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 6
Source: via (Weight Watchers: In Season)