In medium bowl, whisk garlic, oil, ketchup, Worcestershire sauce and paprika. Place chicken in large zip-top plastic bag; pour garlic mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.
Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of onion slices with cooking spray; place chicken and onion on hot grill rack. Cover and cook onion 8 minutes or until grill marks appear, turning once; cook chicken 12 minutes or until internal temperature reaches 165°, turning once. During last 2 minutes of grilling, top
chicken breasts with sauerkraut and cheese; cook 2 minutes or until cheese melts.
Serve chicken topped with grilled onion.
Dietitian Tip:
Round out your meal by cooking some potato wedges on the grill. Make
a homemade Thousand Island with some Greek yogurt and chopped pickles for dipping your chicken and potatoes!
Ingredients
Directions
In medium bowl, whisk garlic, oil, ketchup, Worcestershire sauce and paprika. Place chicken in large zip-top plastic bag; pour garlic mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.
Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of onion slices with cooking spray; place chicken and onion on hot grill rack. Cover and cook onion 8 minutes or until grill marks appear, turning once; cook chicken 12 minutes or until internal temperature reaches 165°, turning once. During last 2 minutes of grilling, top
chicken breasts with sauerkraut and cheese; cook 2 minutes or until cheese melts.
Serve chicken topped with grilled onion.