Weekly Recipe: Bacon-Wrapped Chicken Thighs

Bacon-Wrapped Chicken Thighs
Serves 4
4 Points value

1 large shallot, finely chopped
2 Tbsp red-wine vinegar
2 Tbsp reduced-sodium soy sauce
2 tsp chopped fresh thyme (or 1/2 tsp dried)
1 pound boneless skinless chicken thighs (4 pieces)
8 slices turkey bacon

Combine the shallot, vinegar, soy sauce, and thyme in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat chicken. Refrigerate, turning the bag occasionally, at least 1 hour or up to overnight.

Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.

Lift the chicken from the marinade and pat dry with paper towels. Discard the marinade. Wrap each chicken thigh with 2 slices of the bacon. Place on the grill rack, cover the grill, and grill until the bacon is crisp and the chicken is cooked through, 6-7 minutes on each side.

Per serving: 175 cal, 10g fat (3g sat fat), 0g fiber, 486mg sodium