Balsamic-Mustard Chicken Recipe - Low Carb & Healthy
Low carb recipe for Balsamic-Mustard Chicken which belongs to the Poultry recipe category.
- 1 broiler-fryer chicken, about 3 pounds (1.4 kg), cut up, or whatever
- chicken parts you like
- 2 tablespoons (33 g) chili garlic paste
- cup (120 ml) spicy brown mustard
- cup (60 ml) balsamic vinegar
- cup (60 ml) olive oil
Put the chicken parts in a large, heavy resealable plastic bag.
Combine everything else and whisk together well.
Reserve some marinade for basting and then pour the rest into the bag with the chicken, press out the air, and seal the bag.
Throw the bag in the fridge and let the chicken marinate for anywhere from a few hours to all day.
When it's time to cook, light your charcoal or gas grill; you'll want a medium to medium-high fire.
When the grill is ready, pull the chicken out of the marinade using tongs and place it on a plate.
Pour off the marinade.
Now put the chicken on the grill skin-side up and grill it for 12 to 15 minutes.
Turn it and let it grill for 7 to 9 minutes skin-side down.
Turn it again and cook for another 5 to 10 minutes or until the juices run clear when it's pierced to the bone and an instant-read thermometer reads 180F (85C).
Baste frequently with the reserved marinade using a clean utensil each time you baste.
Keep the grill closed except when basting or turning the chicken.
5 to 6 servings
Assuming 6 servings, if you consumed all the marinade, each would have 3 grams of carbohydrate and a trace of fiber, but actually you'll get less than that. Assuming 6 servings, each will have 30 grams of protein.