Keto Sherry-Mustard-Soy Marinated Chicken Recipe

Keto Sherry-Mustard-Soy Marinated Chicken Recipe

Ingredients

• 3 1/2 to 4 pounds (1.6 to 1.8 kg) cut-up chicken
• 1/4 cup (6 g) Splenda
• 3 tablespoons (45 ml) olive oil
• 3 tablespoons (45 ml) sherry
• 1 tablespoon (15 ml) mustard
• 1 tablespoon (15 ml) soy sauce 1 tablespoon (6.3 g) black pepper
• 1/2 tablespoon worcestershire sauce
• 1/4 cup (40 g) minced onion
• 1 clove garlic, crushed
• 2 tablespoons (30 ml) water

Method

1. Combine everything but the chicken, mixing well
2. Put the chicken either in a shallow, large pan or in a large resealable plastic bag
3. Reserve some marinade for basting and pour the rest of the marinade over the chicken
4. If its in a pan, turn it once or twice to coat
5. If its in a bag, press out the air, seal the bag, and turn it a few times to coat the chicken
6. Either way, stick the chicken in the fridge and let it marinate for at least 1 or 2 hours, and longer wont hurt
7. When the chicken is ready to grill, have the gas grill set to medium or the charcoal covered with white ash
8. Grill the chicken bone-side down for 10 to 12 minutes with the lid closed (but check now and then for flare-ups!), basting with the reserved marinade once or twice using a clean utensil each time you baste
9. Turn the chicken over with tongs and grill skin-side down for 6 to 7 minutes, again with the grill closed, but check now and then for flare-ups
10. Turn the chicken back to bone-side down, baste it one more time, and grill with the lid closed for another 5 to 10 minutes until the juices run clear when the chicken is pierced to the bone or until an instant-read thermometer reads 180°F (85°C)

Makes 5 to 6 servings

1. Assuming 6, and assuming you consumed all the marinade, each serving would have 4 grams of carb and 1 gram of fiber, for a usable carb count of 3 grams
2. Since you wont consume all of the marinade, however, Id count 2 grams per serving; 34 grams protein

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