Sherry-Mustard-Soy Marinated Chicken Recipe - Low Carb & Healthy
Low carb recipe for Sherry-Mustard-Soy Marinated Chicken which belongs to the Poultry recipe category.
- 3 to 4 pounds (1.6 to 1.8 kg) cut-up chicken
- cup (6 g) Splenda
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) sherry
- 1 tablespoon (15 ml) mustard
- 1 tablespoon (15 ml) soy sauce 1 tablespoon (6.3 g) black pepper
- tablespoon Worcestershire sauce
- cup (40 g) minced onion
- 1 clove garlic, crushed
- 2 tablespoons (30 ml) water
Combine everything but the chicken, mixing well.
Put the chicken either in a shallow, nonreactive pan or in a large resealable plastic bag.
Reserve some marinade for basting and pour the rest of the marinade over the chicken.
If it's in a pan, turn it once or twice to coat.
If it's in a bag, press out the air, seal the bag, and turn it a few times to coat the chicken.
Either way, stick the chicken in the fridge and let it marinate for at least 1 or 2 hours, and longer won't hurt.
When the chicken is ready to grill, have the gas grill set to medium or the charcoal covered with white ash.
Grill the chicken bone-side down for 10 to 12 minutes with the lid closed (but check now and then for flare-ups!), basting with the reserved marinade once or twice using a clean utensil each time you baste.
Turn the chicken over with tongs and grill skin-side down for 6 to 7 minutes, again with the grill closed, but check now and then for flare-ups.
Turn the chicken back to bone-side down, baste it one more time, and grill with the lid closed for another 5 to 10 minutes until the juices run clear when the chicken is pierced to the bone or until an instant-read thermometer reads 180F (85C).
5 to 6 servings
Assuming 6, and assuming you consumed all the marinade, each serving would have 4 grams of carb and 1 gram of fiber, for a usable carb count of 3 grams. Since you won't consume all of the marinade, however, I'd count 2 grams per serving; 34 grams protein.