Korean Barbecued Chicken Recipe - Low Carb & Healthy
Low carb recipe for Korean Barbecued Chicken which belongs to the Poultry recipe category.
- 2 pounds (910 g) chicken pieces
- 2 tablespoons (33 g) chili garlic paste
- 3 tablespoons (45 ml) dry sherry
- 1 tablespoon (15 ml) soy sauce
- 4 cloves garlic, crushed
- 1 tablespoons (23 ml) toasted sesame oil
- 1 tablespoon (6 g) grated ginger
- 2 scallions, minced
- 2 teaspoons black pepper
- 1 tablespoon (1.5 g) Splenda
Put the chicken in a large resealable plastic bag.
Mix together everything else.
Reserve some marinade for basting and pour the rest over the chicken.
Press out the air, seal the bag, and toss it in the fridge.
Let your chicken marinate for several hours.
When it's time to cook, fire up the grill.
You'll want it at medium to medium-high.
When the grill is ready for cooking, remove the chicken from the bag and pour off the marinade.
Cook the chicken skin-side up for about 12 to 15 minutes, keeping the grill closed except when basting.
Turn it skin-side down and let it grill for 7 to 9 minutes, again with the grill closed.
Turn it skin-side up again and let it grill until the juices run clear when pierced to the bone and an instant-read thermometer registers 180F (85C).
Baste several times with the reserved marinade while cooking, making sure to use a clean utensil each time you baste.
Discard remaining marinade and serve chicken.
With all the marinade, each serving would have 4 grams of carbohydrate and 1 gram of fiber, but you won't consume all the marinade; I'd count no more than 3 grams per serving; 30 grams of protein.