Korean Grilled Chicken- Low Carb
i got this in my email, it looks perfect for the grilling season, and for low carb diets.
3
People talking
INGREDIENTS
Nutrition- 2lbs chicken pieces
- 2tablespoons garlic and red chile paste
- 3tablespoons dry sherry
- 1tablespoon soy sauce
- 4
- 1 1⁄2tablespoons toasted sesame oil
- 1tablespoon grated gingerroot
- 2
- 2teaspoons black pepper
- 1tablespoon 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.