Chicken Chili

Keto Chili-Lime Chicken

Keto Chili-Lime Chicken

Ingredients

• 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
• 1/4 cup (60 ml) soy sauce
• 1/2 cup (120 ml) lime juice
• 3 tablespoons (4.5 g) Splenda

Method

1. Place the chicken in a big resealable plastic bag
2. Mix together everything else, pour it into the bag with the chicken, press out the air, and seal the bag
3. Throw the bag in the fridge and let the chicken marinate for at least a few hours, and more wont hurt
4. When you’re ready to start, fire up the grill-you’ll want medium to medium high heat
5. Just drain the marinade off the chicken and throw it on the grill skin side up when its ready
6. Close the grill and keep it closed until its time to turn the chicken, unless you suspect a flareup
7. 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
8. Let it cook until the juices run clear when its pierced to the bone and an instant-read thermometer registers 180°F (85°C)
9. Then serve!

Makes 6 servings

1. If you consumed all of the marinade, you’d get 5 grams of carb and a trace of fiber per serving
2. Assuming 6 servings, each will have 30 grams of protein