San Diego Chicken Recipe - Low Carb & Healthy
Low carb recipe for San Diego Chicken which belongs to the Poultry recipe category.
- 3 pounds (1.4 kg) cut-up chicken
- 1 8-ounce (220 ml) can tomato sauce
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) lime juice
- teaspoon lemon extract
- teaspoon orange extract
- 3 tablespoons (4.5 g) Splenda
- 3 tablespoons (45 ml) white wine vinegar (If you don't have any on
- hand, I'm sure cider vinegar would taste fine?different, but fine.)
- 2 cloves garlic, crushed
- 1 teaspoon Italian seasoning
- 1 teaspoon hot pepper sauce
Mix together everything but the chicken pieces.
Place the chicken pieces in a large resealable plastic bag and pour the tomato sauce mixture over it.
Seal the bag, pressing out the air as you go, and turn to coat all the chicken pieces.
Let your chicken marinate for at least a few hours, and I'm betting a day wouldn't hurt a bit.
When you're ready to cook: Get your grill ready?charcoal covered with white ash or gas grill set to medium.
Pull the chicken out of the marinade and pour the marinade out of the bag and into a saucepan.
Go throw the chicken on the grill, bone-side down.
Close the lid and set a timer for 13 to 15 minutes.
While the chicken is grilling, put that pan of marinade over the heat and let it come to a boil.
Now, go check your chicken for flare-ups?I keep a squeeze bottle of water by the grill to keep these at bay.
You want your chicken cooked, not charred! Has the timer gone "ding?" Turn the chicken using a pair of tongs.
Set your timer for another 13 to 15 minutes.
When time's up, turn it skin-side up again and pierce a piece to the bone to make sure all the juices are running clear.
If there's any pink in the juices, let the chicken cook another few minutes.
When it's done, serve each piece with a little of that marinade you boiled spooned over the top.
Each serving will have 5 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 4 grams; 29 grams of protein.