Chili-Lime Chicken Recipe - Low Carb & Healthy
Low carb recipe for Chili-Lime Chicken which belongs to the Poultry recipe category.
- 3 pounds (1.4 kg) chicken pieces?either a cut-up broiler/fryer or
- whatever parts you like (I used thighs.)
- 1 tablespoon (16.5 g) chili garlic paste
- 2 cloves garlic, crushed
- 1 tablespoon (6 g) grated ginger
- cup (60 ml) soy sauce
- cup (120 ml) lime juice
- 3 tablespoons (4.5 g) Splenda
Place the chicken in a big resealable plastic bag.
Mix together everything else, pour it 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 at least a few hours, and more won't hurt.
When it's time to cook, fire up the grill?you'll want medium to medium-high heat.
Just drain the marinade off the chicken and throw it on the grill skinside up when it's ready.
Close the grill and keep it closed until it's time to turn the chicken, unless you suspect a flare-up.
Cook for about 12 to 15 minutes, turn skin-side down and cook another 7 to 9 minutes, and then turn skin-side up again.
Let it cook until the juices run clear when it's pierced to the bone and an instant-read thermometer registers 180F (85C).
If you consumed all of the marinade, you'd get 5 grams of carb and a trace of fiber per serving, but since you discard most of it, you won't get anywhere near that much?I'd count no more than 1 to 2 grams per serving. Assuming 6 servings, each will have 30 grams of protein.