Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic
information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers
has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any
purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights
worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek
prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Plus+ 6 Per Serving
6 tablespoons honey
6 tablespoons reduced-sodium soy sauce
2 teaspoons freshly grated lime zest
6 tablespoons lime juice
1 teaspoon crushed red pepper
4 6-ounce bone-in chicken thighs,
skin and excess fat removed
2 12-ounce bone-in chicken breasts,
skin and excess fat removed, cut in half crosswise
Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add
chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to
400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If
using a charcoal grill, move the coals to one side. Remove the chicken pieces from the
marinade (reserve marinade) and place bone-side down (with the thick part of the meat
facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25
Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until
reduced by about half and thickened to a glaze, 8 to 10 minutes.
Rotate the chicken to other spots on the unheated portion of the grill to ensure even
cooking and lightly brush with some of the glaze. Cover and continue roasting, basting
once more about halfway through cooking, until an instant-read thermometer inserted into
the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.
Yield: 8 Servings Servings
227 calories; 7 g fat; 81 mg cholesterol; 15 g carbs; 26 g protein; 0 g fiber; 366 mg sodium
Lime-Honey Glazed Chicken