Korean Grilled Chicken- Low Carb
- Reviews 3
Ready In: 55 mins
Serves: 4
Ingredients
- 2 lbs chicken pieces
- 2 tablespoons garlic and red chile paste
- 3 tablespoons dry sherry
- 1 tablespoon soy sauce
- 4 cloves garlic, crushed
- 1 1⁄2 tablespoons toasted sesame oil
- 1 tablespoon grated gingerroot
- 2 scallions, minced
- 2 teaspoons black pepper
- 1 tablespoon Splenda sugar substitute
Directions
- Put your chicken in a large zipper-lock plastic bag.
- Mix together everything else, and pour it over the chicken.
- Press out the air, seal the bag, and toss it in the fridge.
- Let your chicken marinate for several hours.
- When it's time to cook, fire up the grill.
- You'll want it at medium to medium-high.
- When the grill is ready for cooking, remove the chicken from the bag, and pour the marinade into a bowl for basting.
- Cook your chicken skin-side up for about 12-15 minutes, keeping the grill closed except when basting.
- Turn it skin-side down and let it grill for 7-9 minutes, again with the grill closed.
- Turn it skin-side up again, and let it grill until the juices run clear when pierced to the bone and an instant-read thermometer registers 180°F Baste several times with the marinade while cooking, basting for the last time at least 5 minutes before you're done cooking the chicken.
- Discard remaining marinade, and serve chicken.
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