* Exported from MasterCook *

THAI BBQ CHICKEN

Recipe By :
Serving Size : 6 Preparation Time :4:30
Categories : 10-20G Low Carb Poultry Chicken Pieces
Regional Thai Zold


Amount Measure Ingredient -- Preparation Method
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1/2 cup splenda
1 dash molasses
1/2 cup low-sodium soy sauce
2 tbsp fresh lime juice
6 garlic clove -- minced
1 tsp crushed red pepper
3/4 tsp curry powder
3 lb chicken pieces -- 1.5k cut up
Vegetable cooking spray

Combine first 6 ingredients in an extra-large heavy-duty, zip-top plastic bag; add chicken. Seal bag, and marinate in refrigerator at least 4 hours, turning occasionally.
Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes.
Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and grill, covered, 20 to 25 minutes or until chicken is done, turning and basting frequently with marinade.

Fork-Tender Results Marinades with acidic ingredients such as vinegar, wine, citrus juices, and yogurt provide flavor and help tenderize lean cuts of meat. But don't marinate too long, some red meats can marinate to mush, and poultry and fish can become tough. Be sure to follow each recipe for fork-tender results.

Cuisine:
"Thai"












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Per Serving (excluding unknown items): 353 Calories; 23g Fat (60.5% calories from fat); 30g Protein; 4g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 910mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0