Weight Watchers Chicken Thigh Recipes


Spicy Peanut Chicken

  • Preparation time: 15 – 20 minutes.
  • Time to cook: 30 – 45 minutes.


  • 1 teaspoon ground cumin.
  • 1/2 teaspoon ground cinnamon.
  • 2 or 3 boneless, skinless chicken breasts.
  • 2 to 3 tablespoons olive or peanut oil for sauteing (I think peanut is better here).
  • 1/2 smallish onion, thinly sliced.
  • 1 can (14 1/2 ounces) diced tomatoes.
  • 2 tablespoons natural peanut butter.
  • 1 tablespoon lemon juice.
  • 2 cloves garlic, crushed.
  • 1 fresh jalapeno, cut in half and seeded

This takes 10 minutes to put together, and only another 15 to cook. It’s hot and spicy, quasi-Thai.

  • On a saucer or plate, stir the cumin and cinnamon together, then rub into both sides of chicken breasts.
  • Put 2 to 3 tablespoons of oil in a heavy skillet over medium heat, and add the chick-en and sliced onion. Brown the chicken a bit on both sides. Check How Much Does A Chicken Breast Weigh?
  • While that’s happening, put all the liquid and half the tomatoes from the can of tomatoes in a blender or food processor, along with the peanut butter, lemon juice, garlic, and jalapeno. (Wash your hands after handling that hot pepper, or you’ll be sorry the next time you touch your eyes!) Blend or process until smooth.
  • Pour this rather thick sauce over the chicken (which you’ve turned at least once by now, right?), add the rest of the canned tomatoes, cover, turn the burner to Low, and let it sit for 10 to 15 minutes, or until the chicken is cooked through.

Yield: About 3 servings, each with 14 grams of carbohydrates and 1 gram of fiber, for a total of 13 grams of usable carbs and 26 grams of protein.

Some like it hot, and some like it a little bit less so. So when you’re buying your ingredients, choose a little jalapeno or a big one, depending on how hot you like your food. 1 use a big one, and it definitely makes this dish hot. And don’t forget, there’s no law against using only half a jalapeno.

Roast Chicken with Balsamic Vinegar

  • Preparation time: 15 – 20 minutes.
  • Time to cook: 30 – 45 minutes.


  • Bay leaves.
  • 1 cut up broiler-fryer.
  • Salt or Vege-Sal.
  • Pepper.
  • 3 to 4 tablespoons olive oil.
  • 3 to 4 tablespoons butter.
  • 1/2 cup dry white wine.
  • 3 tablespoons balsamic vinegar.

Wonderfully crunchy skin, with a sweet-and-tangy sauce to dip bites of chicken in.

  • Preheat the oven to 350°F.
  • Tuck a bay leaf or two under the skin of each piece of chicken. Sprinkle each piece with salt and pepper, and arranged them in a roasting pan.
  • Drizzle the chicken with olive oil, and dot them with the same amount of butter. Roast in the oven for 1 1/2 hours, turning each piece every 20 to 30 minutes. (This makes for gloriously crunchy, tasty skin.)
  • When the chicken is done, put it on a platter and pour off the fat from the pan. Put the pan over a burner set on medium, and pour in the wine and balsamic vinegar.
  • Stir this around, dissolving the tasty brown stuff stuck to the pan to make a sauce. Boil this for just a minute or two, pour into a sauce boat or a pitcher, and serve with the chicken.

Yield: 4 servings, each with 2 grams of carbohydrates, a trace of fiber, and 44 grams of protein.

Looed Chicken

  • Preparation time: 15 – 20 minutes.
  • Time to cook: 25 – 30 minutes.


  • 1 cut-up broiler-fryer (about 3 1/2 pounds), 4 or 5 chicken quarters, or 4 or 5 boneless, skinless chicken breasts.
  • 1 batch Looing Sauce (see page 413).
  • Scallions, sliced.
  • Toasted sesame oil.

Traditionally looing is done on the stove, but this makes a terrific slow cooker recipe.

  • Put your chicken in your slow cooker, pour the looing sauce over it, cover the slow cooker, set it to Low, and forget about it for 8 to 9 hours.
  • At dinnertime, remove the chicken from the looking sauce, put each piece on a serving plate, scatter a few sliced scallions over each serving, and top with a few drops of toasted sesame oil.

Yield: 4 or 5 servings. The looing sauce adds no more than a gram or so of carbohydrates and no fiber, and each 4 ounces of meat will have 28 grams of protein.

Read more on my site: Quick Recipes Pasta Chefs Love


Please enter your comment!
Please enter your name here