Orange-Tangerine Up-the-Butt Chicken Recipe - Low Carb & Healthy

Low carb recipe for Orange-Tangerine Up-the-Butt Chicken which belongs to the Poultry recipe category.

Ingredients Needed

  1. 1 3 to 4-pound (1.6 to 1.8 kg) whole roasting chicken
  2. 1 teaspoon salt or Vege-Sal
  3. 1 teaspoon Splenda
  4. 1 drop blackstrap molasses (It helps to keep your molasses in a squeeze
  5. bottle.)
  6. 1 teaspoon chili powder
  7. 3 tablespoons (60 g) low-sugar orange marmalade
  8. 1 12-ounce (360-ml) can tangerine Diet-Rite soda, divided (Make sure
  9. the can is clean!)
  10. 2 to 3 teaspoons oil
  11. 1 teaspoon spicy brown mustard

Cooking Instructions

Prepare your grill for indirect cooking?if you have a gas grill, light only one side; if you're using charcoal, pile the briquettes on one side of the grill and light.

Remove the neck and giblets from the chicken.

Rinse the chicken and pat it dry with paper towels.

In a small bowl combine the salt or Vege-Sal, Splenda, molasses, and chili powder.

Spoon out half the mixture (1 teaspoons) into a bowl and reserve; rub the rest inside the cavity of your chicken.

Stir the low-sugar orange marmalade into the reserved seasoning mixture.

Open the can of tangerine soda and pour out 2/3 cup (160 ml).

Put cup (60 ml) of the soda you poured off into the marmalade/seasoning mixture and stir it in?you can drink the remainder of the soda you poured off or throw it away.

Now, using a church-key-type can opener, punch several more holes around the top of the can.

Spray the can with nonstick cooking spray and set it in a shallow baking pan.

Carefully place the chicken down over the can, fitting the can up into the cavity of the chicken.

Rub the chicken with the oil.

Okay, you're ready to cook! Make sure you have a drip pan in place.

Set the chicken, standing upright on its soda can on the side of the grill not over the fire and spread the drumsticks out a bit, making a tripod effect.

Close the grill and cook the chicken at 250F (130C) or so for 75 to 90 minutes or until the juices run clear when it's pricked to the bone.

You can also use a meat thermometer?it should register 180F (85C).

while the chicken is roasting, add the mustard to the marmalade/soda/seasoning mixture and stir the whole thing up.

Use this mixture to baste the chicken during the last 20 minutes or so of roasting.

When the chicken is done, carefully remove it from the grill?barbecue gloves come in handy here or use heavy hot pads and tongs.

Twist the can to remove it from the chicken and discard.

Let the chicken stand for 5 minutes before carving.

In the meantime, heat any leftover basting sauce to boiling? and serve as a sauce with the chicken.

Serving Yield

5 servings

Nutrition Information

Each serving will have 5 grams of carbohydrate and a trace of fiber. Assuming a 3-pound (1.6-kg) chicken, each serving will have 40 grams of protein.